Best German Roasted Cauliflower Salad Recipes

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GERMAN ROASTED CAULIFLOWER SALAD



German Roasted Cauliflower Salad image

This low-carb veggie-for-starch switchout of German potato salad is as satisfying as the traditional version, thanks to the deep flavors that a quick roasting provides.

Provided by Sarah Caron

Categories     Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 10

1 large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6 slices bacon, chopped
1/2 cup finely chopped sweet onion
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon paprika

Steps:

  • Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
  • In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.

Nutrition Facts : ServingSize 1 Serving

GERMAN ROASTED CAULIFLOWER SALAD



German Roasted Cauliflower Salad image

Blogger Sarah W. Caron from Sarah's Cucina Bella makes a low-carb version of German potato salad.

Provided by @MakeItYours

Number Of Ingredients 10

1 large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6 slices bacon, chopped
1/2 cup finely chopped sweet onion
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon paprika

Steps:

  • Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
  • In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.

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