GERMAN ROASTED CAULIFLOWER SALAD
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
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
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