Got a heap of hunger, but not a heap of time? This Loaded Cauliflower Salad is the perfect quick addition to any meal. The tender roasted cauliflower adds the ultimate savory flavor, alongside some deliciously fresh veggies, all mixed with a tangy mustard-esque dressing. If you ask your family whether or not they’re tired of your routine side dishes and they say “yes,” well, don’t worry. You can unload all the flavors found in this quick and tasty Loaded Cauliflower Salad for dinner and they will be amazed! While other salads try to only play a small part in your meal, this big, loads-of-fun, flavor add-on is just what you’ve been searching for, and everyone is sure to love it! Go ahead… load up on some tonight!
Ingredients
For the salad:
- 1 head cauliflower, cut into bite-size pieces
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1/2 cup radishes, sliced
- 1/2 cup celery, diced
- 1/2 cup sharp cheddar cheese, shredded
- 2 green onions, sliced
- 4 slices bacon, cooked and crumbled
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons sweet relish
- 1 teaspoon yellow or Dijon mustard
- 2 tablespoons apple cider vinegar
- salt, to taste
- black pepper, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –In a large bowl, add the cauliflower pieces, the olive oil, the salt, and the pepper and toss to coat.
Step 4 –Transfer the cauliflower pieces to the prepared baking sheet and bake until they are crisp-tender, about 15-20 minutes.
Step 5 –Allow the cauliflower to cool completely.
Step 6 –In a medium bowl, add the mayonnaise, the sour cream, the sweet relish, the mustard, the apple cider vinegar, the salt, and the black pepper and whisk until well-combined.
Step 7 –Transfer the cooled cauliflower pieces to a large bowl, add the radish slices, the celery, the sharp cheddar cheese, the sliced green onions, the crumbled bacon, and the dressing mixture, and toss well to coat.
Step 8 –Cover the cauliflower salad and refrigerate, about 2 hours.
Step 9 –Serve.