Easy recipe for Blt Cauliflower Salad in 15 minutes
Craving a healthy twist on a classic? This Blt Cauliflower Salad is a low-carb, keto side dish packed with bacon and flavor. Try the recipe
Ingredients
- 1 medium head cauliflower chopped into bite-sized florets
- 8 slices thick-cut bacon cooked crispy and crumbled
- 1 cup cherry tomatoes halved
- 2 cups romaine lettuce chopped
- ½ cup full-fat mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt or to taste
- ⅛ tsp black pepper or to taste
- 2 tbsp fresh chives chopped (optional)
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. This usually takes about 5-7 minutes. Once cooked, transfer bacon to a paper towel-lined plate to drain excess fat. Crumble once cooled and set aside.
- While the bacon cooks and cools, prepare the vegetables. Chop the cauliflower into small, bite-sized florets. Halve the cherry tomatoes. Chop the romaine lettuce. If using, chop the fresh chives.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until well combined and smooth. This is your creamy BLT dressing.
- In a large mixing bowl, combine the chopped cauliflower florets, halved cherry tomatoes, and chopped romaine lettuce.
- Pour the prepared dressing over the salad ingredients. Add the crumbled bacon and chopped chives (if using). Toss gently but thoroughly to ensure all ingredients are coated with the dressing.
- Serve your Easy BLT Cauliflower Salad immediately and enjoy this low-carb, flavorful twist on a classic!
Notes
For an even quicker preparation, use pre-cooked bacon or cook the bacon in an air fryer while you chop the vegetables. Add diced avocado for extra creaminess and healthy fats. This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1-2 days. If storing, you may want to keep the dressing separate and add just before serving to prevent the lettuce from wilting.
