Name: Loaded Summer Cauliflower Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 head cauliflower; olive oil; kosher salt; freshly ground black pepper; 3 eggs; 6 Bacon; ¼ cup Cheddar Cheese; 2 Scallions; Dressing:; 1 tbsp French's yellow mustard; ⅔ cup mayonnaise; 2 tbsp lemon juice; ½ tsp garlic powder; ¼ tsp paprika; ½ tsp freshly ground black pepper; 1 tsp kosher salt

This loaded summer cauliflower salad is a perfect dish for warm-weather gatherings. With a medley of roasted cauliflower, bacon, and cheddar cheese, all brought together by a tangy dressing, it’s flavorful and satisfying.

Photos of Loaded Summer Cauliflower Salad Recipe

One ingredient you might need to look for at the supermarket is cauliflower. Ensure you pick a fresh, firm head without any brown spots. Scallions are also essential for this recipe, adding a mild onion flavor. If you don't have garlic powder or paprika at home, they are commonly found in the spice aisle.

Ingredients For Loaded Summer Cauliflower Salad

Cauliflower: A firm, white head of cauliflower is the base of this salad.

Olive oil: Used for roasting the cauliflower, it adds a rich flavor.

Kosher salt: Enhances the flavors of the ingredients.

Freshly ground black pepper: Adds a hint of spice to the dish.

Eggs: Hard-boiled and sliced, they add protein and texture.

Bacon: Cooked and chopped, it adds a smoky, salty flavor.

Cheddar cheese: Adds a creamy, sharp bite to the salad.

Scallions: Also known as green onions, they add a mild onion flavor.

French's yellow mustard: A tangy component of the dressing.

Mayonnaise: Forms the creamy base of the dressing.

Lemon juice: Adds acidity and brightness to the dressing.

Garlic powder: Adds a subtle garlic flavor without the overpowering taste of fresh garlic.

Paprika: Adds a touch of smokiness and color to the dressing.

One reader, Eugene Farrow says:

This loaded summer cauliflower salad is a game-changer! The roasted cauliflower pairs perfectly with the crispy bacon and creamy dressing. It's a refreshing and satisfying dish that's perfect for warm weather. Highly recommend!

Eugene Farrow

Techniques Required for Making Loaded Summer Cauliflower Salad

How to roast cauliflower: Toss cauliflower with olive oil, salt, and pepper, then spread in an even layer on a parchment-lined baking sheet. Roast in a preheated oven at 400 degrees F for about 20 to 25 minutes, stirring halfway through, until edges start to brown and florets are tender.

How to hard-boil eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Transfer eggs to an ice bath to cool before peeling and slicing.

How to cook bacon: Cook bacon slices in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate to drain excess grease. Once cooled, roughly chop the bacon.

How to make dressing: In a separate bowl, whisk together French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, and kosher salt until smooth.

How To Make Loaded Summer Cauliflower Salad

This bowl of creamy and tasty cauliflower salad is made with boiled eggs, bacon, and cheese topped with a fuse of mayo and mustard plus some herbs.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1head cauliflower,cut into florets
Olive oil
Kosher salt
Freshly ground black pepper
3eggs,hard-boiled, peeled
6bacon,slices, cooked
¼cupcheddar cheese,shredded
2scallions,thinly sliced, plus more for garnish

Dressing:

1tbspFrench’s yellow mustard
⅔cupmayonnaise
2tbsplemon juice
½tspgarlic powder
¼tsppaprika
½tspfreshly ground black pepper
1tspkosher salt

Instructions

Preheat oven to 400 degrees F.
In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet.
Roast for about 20 to 25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
In a separate bowl, whisk dressing ingredients together until smooth.
Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving. Enjoy!

Nutrition

Calories: 605.37kcal
Fat: 57.14g
Saturated Fat: 13.55g
Trans Fat: 0.17g
Monounsaturated Fat: 19.79g
Polyunsaturated Fat: 21.83g
Carbohydrates: 9.96g
Fiber: 3.43g
Sugar: 3.58g
Protein: 14.62g
Cholesterol: 172.11mg
Sodium: 694.23mg
Calcium: 119.45mg
Potassium: 596.20mg
Iron: 1.68mg
Vitamin A: 85.87µg
Vitamin C: 69.18mg

Helpful Technique Tip for Loaded Summer Cauliflower Salad Recipe

When roasting cauliflower, make sure to cut the florets into uniform sizes to ensure even cooking. Additionally, spreading them out in a single layer on the baking sheet prevents steaming and helps achieve a nice, caramelized exterior.

Time-Saving Tips for Preparing This Salad Recipe

Pre-roast cauliflower: Roast the cauliflower ahead of time and store it in the fridge to save time on the day you prepare the salad.

Use pre-cooked bacon: Opt for pre-cooked bacon to eliminate the need for frying and chopping, speeding up the preparation process.

Boil eggs in advance: Hard-boil the eggs the night before and keep them refrigerated until you're ready to assemble the salad.

Pre-make dressing: Whisk together the dressing ingredients in advance and store it in a sealed container in the fridge for quick assembly.

Chop ingredients ahead: Pre-chop the scallions and cheddar cheese to streamline the salad assembly.

Substitute Ingredients For Loaded Summer Cauliflower Salad Recipe

cauliflower - Substitute with broccoli: Broccoli has a similar texture and can be roasted or steamed just like cauliflower.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for roasting.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and flavor profile, making it an easy swap.
freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color.
eggs - Substitute with tofu: Firm tofu can be crumbled and used as a protein-rich alternative to eggs.
bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.
cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack has a similar melt and flavor profile, making it a good alternative.
scallions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.
yellow mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor but can be used in the same quantity.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.
garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to garlic.
paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor while still providing the same color.
freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a different kind of heat and visual appeal.
kosher salt - Substitute with Himalayan pink salt: Himalayan pink salt has a similar texture and mineral content, making it a good alternative.

How to Beautifully Present This Summer Salad

Use a pristine white plate: The clean, white background will make the vibrant colors of the cauliflower and scallions pop, creating a visually appealing contrast.
Arrange cauliflower florets artistically: Place the roasted cauliflower florets in a circular pattern, slightly overlapping each other, to form a base layer on the plate.
Layer with precision: Gently scatter the hard-boiled eggs and bacon pieces over the cauliflower, ensuring even distribution for a balanced look.
Add a touch of color with cheddar: Sprinkle the cheddar cheese evenly over the salad, allowing the yellow hue to add a pop of color and richness.
Garnish with scallions: Finely slice the scallions and sprinkle them delicately over the top, adding a fresh green element that enhances the overall presentation.
Drizzle dressing artistically: Using a squeeze bottle, drizzle the dressing in a zigzag pattern over the salad, ensuring each component gets a touch of the creamy mixture without overwhelming the plate.
Finish with a light dusting of paprika: Lightly dust the entire dish with a pinch of paprika to add a subtle hint of color and a touch of spice.
Serve with elegance: Place the plated salad on a polished wooden board or a slate serving tray to add a rustic yet refined touch to the presentation.

Essential Tools for Making Loaded Cauliflower Salad

Oven: Used to roast the cauliflower at 400 degrees Fahrenheit until it is tender and slightly browned.
Bowl: Needed for tossing the cauliflower with olive oil, salt, and pepper before roasting, and for mixing the salad ingredients together.
Parchment paper: Lined on the baking sheet to prevent the cauliflower from sticking and to make cleanup easier.
Baking sheet: Used to spread the cauliflower in an even layer for roasting.
Knife: Essential for slicing the hard-boiled eggs and chopping the bacon and scallions.
Cutting board: Provides a safe surface for chopping and slicing ingredients.
Whisk: Used to mix the dressing ingredients together until smooth.
Measuring spoons: Needed to measure out the mustard, mayonnaise, lemon juice, garlic powder, paprika, salt, and pepper for the dressing.
Measuring cups: Used to measure the mayonnaise and lemon juice accurately.
Large bowl: For combining the roasted cauliflower with the other salad ingredients and tossing everything with the dressing.
Spatula: Useful for stirring the cauliflower halfway through roasting and for mixing the salad ingredients together.
Tongs: Handy for tossing the cauliflower with olive oil, salt, and pepper, and for mixing the salad.
Pot: Needed to boil the eggs until they are hard-boiled.
Slotted spoon: Useful for removing the hard-boiled eggs from the boiling water.
Paper towels: For draining the bacon after it has been cooked to remove excess grease.

Storing and Freezing Loaded Summer Cauliflower Salad

This loaded cauliflower salad is best served immediately after tossing with the dressing, as the bacon and cheese will lose their crispness over time.
If you need to make it ahead, store the roasted cauliflower, bacon, eggs, and cheese separately from the dressing. Toss everything together just before serving for optimal texture and flavor.
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the bacon and cheese will soften, but the flavors will still be delicious.
To freshen up leftover salad, you can add a squeeze of lemon juice or a dollop of mayonnaise to revive the dressing.
This salad is not ideal for freezing, as the texture of the cauliflower and other ingredients will become mushy and unappetizing upon thawing.
If you want to prep ahead, you can roast the cauliflower and store it in the freezer for up to 1 month. Thaw it in the refrigerator before assembling the salad.
The dressing can be made in advance and stored separately in the refrigerator for up to 1 week. Give it a good whisk before using to recombine any separated ingredients.

How To Reheat Leftover Cauliflower Salad

Microwave: Place the leftover loaded summer cauliflower salad in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the salad from drying out. Microwave on high for 30-second intervals, stirring between each interval, until the salad is heated through. This method is quick and easy, but may result in a slightly softer texture.
Oven: Preheat your oven to 350°F (175°C). Spread the leftover salad evenly on a baking sheet lined with parchment paper. Cover the baking sheet with aluminum foil to prevent the salad from drying out. Bake for 10-15 minutes, or until the salad is heated through. This method will help maintain the texture of the roasted cauliflower and crisp up the bacon.
Skillet: Heat a large skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Once the oil or butter is hot, add the leftover salad to the skillet. Stir the salad occasionally, until it is heated through and the bacon is crispy. This method will give the salad a slightly crispy texture and enhance the flavors of the ingredients.
Cold: If you prefer, you can enjoy the leftover loaded summer cauliflower salad cold, straight from the refrigerator. This method is perfect for a quick and refreshing lunch or snack, especially on a hot summer day. The flavors of the dressing and ingredients will have had time to meld together, making for a delicious and convenient meal.

Interesting Fact About Loaded Summer Cauliflower Salad

A random fact about this recipe is that roasting the cauliflower enhances its natural sweetness and adds a delightful caramelized flavor, making it a perfect base for this loaded summer cauliflower salad.

Is Making This Cauliflower Salad Economical?

The loaded summer cauliflower salad is quite cost-effective. The main ingredients, such as cauliflower, eggs, and bacon, are relatively affordable. The dressing components like mayonnaise and mustard are pantry staples. For a household of 4, the approximate cost is around $12-$15. Considering the nutritional value and the delightful taste, this recipe scores a solid 8 out of 10.

Is This Cauliflower Salad Healthy or Unhealthy?

This loaded summer cauliflower salad recipe has both healthy and unhealthy elements. On the positive side, cauliflower is a nutrient-dense vegetable, rich in fiber, vitamins, and minerals. It's also low in calories and carbohydrates, making it a great choice for those watching their weight or following a low-carb diet. The eggs provide a good source of protein, while the scallions add a pop of flavor and some extra nutrients.

However, the recipe also includes some less healthy ingredients. The bacon, while adding flavor and texture, is high in saturated fat and sodium. The cheddar cheese also contributes to the overall fat and calorie content of the dish. The dressing, made with mayonnaise, is high in fat and calories as well.

To make this recipe healthier, consider the following suggestions:

Use turkey bacon or a vegetarian bacon alternative to reduce the saturated fat content
Opt for a reduced-fat cheddar cheese or use a smaller amount of a stronger-flavored cheese, such as sharp cheddar or parmesan, to maintain flavor while reducing overall fat and calories
Replace half or all of the mayonnaise with Greek yogurt to lower the fat content and add some extra protein
Add more vegetables to the salad, such as cherry tomatoes, diced bell peppers, or shredded carrots, to increase the fiber and nutrient content
Use a light or olive oil-based mayonnaise in the dressing to reduce the saturated fat content

Editor's Opinion on This Delightful Summer Salad

This loaded summer cauliflower salad is a delightful fusion of flavors and textures. Roasting the cauliflower adds a wonderful depth, while the hard-boiled eggs and crispy bacon provide richness and crunch. The cheddar cheese and scallions enhance the overall taste, making each bite satisfying. The dressing, with its tangy mustard and lemon juice, perfectly complements the ingredients, tying everything together beautifully. It's a versatile dish that can serve as a hearty side or a light main course. Overall, it's a well-balanced and delicious recipe that's perfect for summer gatherings.

Enhance Your Loaded Summer Cauliflower Salad Recipe with These Unique Side Dishes:

Grilled Peach and Arugula Salad: Imagine the sweet, caramelized peaches mingling with the peppery bite of arugula. Drizzle with a balsamic reduction for a symphony of flavors that will dance alongside your loaded summer cauliflower salad.

Garlic Butter Shrimp Skewers: Succulent shrimp marinated in a luscious garlic butter sauce, then grilled to perfection. These skewers add a touch of oceanic elegance and a burst of umami that complements the hearty cauliflower dish.

Watermelon Feta Mint Salad: Juicy watermelon cubes, tangy feta cheese, and refreshing mint leaves come together in a vibrant, refreshing salad. This side brings a cooling contrast to the rich flavors of your cauliflower salad.

Herbed Quinoa Pilaf: Fluffy quinoa infused with a medley of fresh herbs like parsley and dill. This light yet satisfying pilaf adds a nutty texture and a burst of green goodness to your summer feast.

Chilled Cucumber Soup: A silky, refreshing cucumber soup, blended with Greek yogurt and a hint of dill. This chilled delight offers a creamy, tangy counterpoint to the warm, roasted cauliflower.

Similar Recipes to Loaded Summer Cauliflower Salad

Grilled Vegetable Platter with Herb Dressing: Fire up the grill and get ready for a medley of vegetables like bell peppers, zucchini, and eggplant, all charred to perfection. Drizzle with a zesty herb dressing made from fresh parsley, lemon juice, and olive oil. Perfect for a summer gathering!

Bacon and Broccoli Salad: Crunchy broccoli florets meet crispy bacon in this delightful salad. Tossed with a creamy dressing of mayonnaise, apple cider vinegar, and a touch of sugar, this dish is a crowd-pleaser.

Mediterranean Quinoa Salad: Packed with quinoa, cherry tomatoes, cucumbers, and kalamata olives, this salad is a burst of Mediterranean flavors. A tangy lemon and olive oil dressing ties it all together, making it a refreshing and healthy option.

Roasted Beet and Goat Cheese Salad: Earthy roasted beets pair beautifully with creamy goat cheese and crunchy walnuts. Tossed with a simple balsamic vinaigrette, this salad is both elegant and delicious.

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Why trust this Loaded Summer Cauliflower Salad Recipe:

This loaded summer cauliflower salad recipe is a must-try for several reasons. The roasted cauliflower adds a delightful nutty flavor, while the hard-boiled eggs and crispy bacon provide a satisfying texture. The cheddar cheese and scallions enhance the dish with their sharp and fresh notes. The homemade dressing made with mayonnaise, yellow mustard, and lemon juice ties everything together perfectly. This recipe has been meticulously tested to ensure a harmonious blend of flavors and textures, making it a reliable and delicious choice for any summer gathering.

Share your thoughts on this Loaded Summer Cauliflower Salad Recipe in the Recipe Sharing forum section. Let's discuss any variations or tips you might have!

FAQ:

How do I know when the cauliflower is done roasting?

You'll know the cauliflower is done when the edges start to brown and the florets are tender. It usually takes about 20 to 25 minutes in the oven at 400 degrees F. Give it a stir halfway through to ensure even roasting.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Just keep the dressing separate and toss everything together right before serving to keep it fresh and crunchy.

What can I use as a substitute for bacon?

If you don't eat bacon, you can use turkey bacon or even a plant-based bacon alternative. Another option is to add some smoked paprika to the dressing for that smoky flavor.

How long will this salad keep in the fridge?

This salad will keep in the fridge for about 3 to 4 days. Just make sure to store it in an airtight container to maintain its freshness.

Can I use a different type of cheese?

Absolutely! Feel free to use any cheese you like. Feta, mozzarella, or even a sharp gouda would work well in this salad. Just make sure to adjust the quantity to your taste.