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Cauliflower has gained popularity for its low-carb profile and adaptability in various culinary styles. For those following keto or paleo diets, cauliflower serves as an excellent substitute for grains and starches, making it a go-to choice for creating healthy versions of beloved dishes. This cruciferous vegetable is not just a fad; it’s a nutritional powerhouse, packed with vitamins C, K, and several B vitamins. Additionally, its high fiber content supports digestive health and helps maintain a feeling of fullness, making it an excellent choice for those looking to manage their weight.

BLT Cauliflower Salad

Discover a fresh take on a classic with the Crunchy BLT Cauliflower Salad. This nutritious dish reimagines the beloved bacon, lettuce, and tomato combo using cauliflower as a crunchy base. Packed with flavor and texture, it’s perfect for a light meal or a side dish at your next gathering. Blanching cauliflower enhances its crunch, while crispy bacon and vibrant cherry tomatoes add depth. Enjoy this healthy, low-carb alternative that’s ready in just a few simple steps!

Ingredients
  

1 medium head of cauliflower, cut into small florets

6 slices of bacon, cooked until crispy and crumbled

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

½ cup red onion, finely diced

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for about 3-4 minutes until tender but still crisp. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and pat dry.

    Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove, drain on paper towels, and crumble once cool enough to handle.

      Mix the Veggies: In a large mixing bowl, combine the blanched cauliflower, crumbled bacon, cherry tomatoes, chopped spinach, and diced red onion.

        Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.

          Combine: Pour the dressing over the cauliflower mixture and gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.

            Chill & Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a final toss, garnish with chopped parsley, and enjoy your refreshing salad!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings