A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!
Preparation Time
35 mins
Cooking Time
35 mins
Total Time
1 hr 10 mins
Calories
200 Calories
Recipe Instructions
Step 1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
Step 2
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Step 3
Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
Step 4
Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
Ingredients
¼ teaspoon paprika
4 slices bacon
salt and ground black pepper to taste
2 cloves garlic, minced
4 green onions, chopped
1 bunch chopped fresh chives
2 tablespoons extra-virgin olive oil
½ cup reduced-fat mayonnaise
1 head cauliflower, chopped into bite size pieces
½ cup fat-free sour cream
4 ounces shredded sharp white Cheddar cheese
2 dashes hot pepper sauce (such as Frank's RedHot®)
