BLT Cauliflower Salad

The first time I served this at a summer potluck, my friend Sarah actually asked where the bread was. When I explained it was all vegetables and bacon, she went back for thirds and the bowl was empty before anyone even touched the potato salad. That's when I knew this cauliflower version had something special going on.

Last summer, my garden produced more cherry tomatoes than I could handle, and this salad became my go-to for using them up. I'd roast a big batch of cauliflower on Sunday, keep the bacon crumbled in a jar, and throw together quick lunches all week. Those sun-warmed tomatoes made every bowl feel like a little celebration.

Ingredients

• 1 large head cauliflower: Roasting transforms this humble vegetable into golden, tender bites that soak up that smoky flavor and stand in beautifully for toast
• 2 cups cherry tomatoes: Their natural sweetness balances the salty bacon, and they burst with fresh juice in every bite
• 2 cups romaine lettuce: Essential for that classic BLT crunch and cool, refreshing contrast to the warm cauliflower
• 2 green onions: A mild bite that brightens everything without overpowering the other flavors
• 8 slices bacon: The undeniable star of the show, cooked until extra crispy so it maintains its texture even after tossing
• 1/2 cup mayonnaise: Creates that rich, creamy base we all crave in a good potato salad or BLT
• 1/4 cup sour cream: Adds just enough tang to cut through the richness and lighten up the dressing
• 1 tablespoon lemon juice: Fresh brightness that makes all the flavors pop and keeps the dressing from feeling too heavy
• 1 teaspoon Dijon mustard: A subtle sharpness that brings depth and marries the creamy elements together
• 1/2 teaspoon garlic powder: Savory undertones that make the simple dressing taste restaurant-quality
• 1/2 teaspoon smoked paprika: Echoes the smoky bacon flavor and gives the cauliflower that extra depth
• Salt and black pepper: Don't skip seasoning the cauliflower before roasting, it makes all the difference
• 1/4 cup shredded cheddar cheese: Optional, but honestly, who turns down extra cheesy goodness in a bacon salad

Instructions

Get your oven nice and hot:

Preheat to 425°F and line that baking sheet with parchment, because cleaning roasted-on cauliflower bits is nobody's idea of fun

Roast the cauliflower until golden:

Spread those florets in a single layer, drizzle generously with olive oil, season with salt and pepper, then roast for 20 to 25 minutes until they're tender with gorgeous caramelized edges

Whisk up the creamy dressing:

In a large bowl, combine mayonnaise, sour cream, lemon juice, Dijon, garlic powder, smoked paprika, salt, and pepper until everything's smooth and irresistible

Bring it all together:

Toss in that roasted cauliflower, halved cherry tomatoes, chopped romaine, sliced green onions, crumbled bacon, and cheddar if you're feeling extra, then fold gently until everything's coated in that luscious dressing

Taste and adjust:

This is your moment to add more salt, pepper, or even a splash more lemon juice before serving, or refrigerate for up to 2 hours to let those flavors mingle

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My dad, who's been suspicious of cauliflower in any form, tried this at a family gathering and actually asked for the recipe. Watching someone who typically only eats salad under protest go back for a second helping of vegetables is one of my favorite kitchen victories to date.

Making It Your Own

I've found that adding half an avocado, diced right before serving, takes this over the top with creaminess. Sometimes I'll swap in chopped cucumber for extra crunch, especially when I want to stretch it to feed more people.

Perfect Pairings

This salad shines alongside grilled chicken, fish, or even on its own as a light lunch. On busy weeknights, I'll serve it with simple roasted salmon or chicken thighs for a dinner that feels fancy but comes together in minutes.

Meal Prep Magic

Keep the roasted cauliflower, bacon, and dressing in separate containers, then assemble with fresh lettuce and tomatoes when you're ready to eat. This prevents everything from getting soggy and keeps that perfect texture intact for days.

• The cauliflower roasts beautifully alongside other vegetables for future meals
• Double the bacon and crumble extra over eggs or baked potatoes all week
• Mason jars work perfectly for layered lunches, just keep the dressing on the bottom

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There's something deeply satisfying about turning a sandwich everyone loves into something you can eat with a fork. This salad has become my go-to for anyone who claims they don't like vegetables.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the bacon or substitute with plant-based bacon alternatives. Smoked paprika helps maintain that savory, smoky element.

→ How long does this salad keep in the refrigerator?

The dressed salad stays fresh for up to 2 hours at room temperature. For longer storage, keep components separate and combine just before serving.

→ What can I serve with this cauliflower salad?

It pairs wonderfully with grilled chicken, fish, or serves as a complete light meal on its own. Also works as a side for barbecues or potlucks.

→ Can I add other vegetables?

Absolutely. Avocado chunks, cucumber slices, or bell peppers make excellent additions while maintaining the spirit of the dish.

→ Is the dressing customizable?

Yes. Adjust the lemon juice for brightness, add more Dijon for tang, or incorporate fresh herbs like parsley or chives for extra flavor dimensions.

→ Can I grill the cauliflower instead of roasting?

Certainly. Grilling adds a lovely charred flavor that pairs beautifully with the bacon. Just cut florets large enough to prevent falling through grates.