BLT Cauliflower Salad Recipe
Introduction
This BLT Cauliflower Salad puts a fresh, low-carb twist on the classic bacon, lettuce, and tomato combo by using tender cauliflower florets and roasted grape tomatoes. Packed with savory turkey bacon and a tangy, creamy dressing, it’s a flavorful side or light meal perfect for any occasion.
Ingredients
- 1 medium head cauliflower, cut into florets
- 8 slices turkey bacon, cooked and crumbled
- 1 cup grape tomatoes, halved
- 1 tbsp olive oil (for roasting tomatoes)
- 1 large leek, sliced (or 3 green onions)
- 1 tbsp olive oil (for sautéing leeks)
- 1/4 cup dill pickle relish, drained
- 3/4 cup keto-friendly mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional garnish: fresh parsley or chives
Instructions
- Step 1: Preheat your oven to 400°F. Toss the halved grape tomatoes with 1 tablespoon of olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 15 to 20 minutes until softened and slightly caramelized. Let them cool.
- Step 2: While the tomatoes roast, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 to 7 minutes until fork-tender but still firm. Drain well and set aside to cool.
- Step 3: Cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble into bite-sized pieces.
- Step 4: In the same skillet, heat 1 tablespoon olive oil. Add the sliced leek or green onions and sauté until golden and soft, about 3 to 5 minutes. Let cool.
- Step 5: In a large bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Stir in the drained dill pickle relish until combined.
- Step 6: Add the cooled cauliflower, roasted tomatoes, crumbled bacon, and sautéed leeks to the bowl with the dressing. Gently toss everything together until the salad is evenly coated.
- Step 7: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh parsley or chives if desired.
Tips & Variations
- For a vegetarian version, omit the turkey bacon and add toasted nuts or seeds for crunch.
- You can substitute green onions if you don’t have leeks on hand; both add a mild onion flavor.
- Use homemade mayonnaise or a favorite brand to control the ingredients and flavor.
- To keep it keto-friendly, ensure your pickle relish has no added sugars.
Storage
Store the BLT Cauliflower Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes best chilled, and tossing it again before serving helps redistribute the dressing. Avoid freezing, as the texture of the vegetables and dressing will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular bacon instead of turkey bacon?
Yes, regular bacon works well and adds a richer flavor. Just cook it until crisp and crumble before adding to the salad.
Is it necessary to roast the tomatoes?
Roasting the tomatoes enhances their sweetness and adds depth to the salad, but if you’re short on time, you can use fresh halved grape tomatoes instead for a fresher, more vibrant taste.
PrintBLT Cauliflower Salad Recipe
A delicious and healthy BLT Cauliflower Salad that combines roasted tomatoes, tender cauliflower, crispy turkey bacon, and sautéed leeks all tossed in a creamy, tangy keto-friendly dressing. Perfect as a light lunch or a satisfying side dish, this salad is low-carb and bursting with fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Roasting, Sautéing
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 1 medium head cauliflower, cut into florets
- 1 cup grape tomatoes, halved
- 1 large leek, sliced (or 3 green onions)
Meat
- 8 slices turkey bacon, cooked and crumbled
Oils and Fats
- 1 tbsp olive oil (for roasting tomatoes)
- 1 tbsp olive oil (for sautéing leeks)
- 3/4 cup keto-friendly mayonnaise
Condiments and Seasonings
- 1/4 cup dill pickle relish, drained
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley or chives
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (204°C). Toss the halved grape tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until they are slightly caramelized and softened. Remove and let cool.
- Cook Cauliflower: Boil the cauliflower florets in salted water for 5 to 7 minutes until fork-tender but not mushy. Drain well and set aside to cool.
- Prepare Bacon: Cook the turkey bacon slices in a skillet or pan over medium heat until crisp. Remove the bacon, let it cool, then crumble into bite-sized pieces.
- Sauté Leeks: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and sauté until golden brown and soft, about 5 to 7 minutes. Remove from heat and allow to cool completely.
- Make Dressing: In a medium bowl, whisk together the keto-friendly mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Stir in the drained dill pickle relish to combine well.
- Combine Salad: In a large bowl, gently toss the cooked cauliflower, roasted tomatoes, crumbled turkey bacon, sautéed leeks, and dressing until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh parsley or chives if desired.
Notes
- Use turkey bacon for a lower fat and leaner alternative to regular bacon.
- If you cannot find dill pickle relish, finely chopped dill pickles can be substituted.
- This salad tastes best when slightly chilled but not overly cold.
- Can be stored in the refrigerator for up to 3 days in an airtight container.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the dressing.
Keywords: BLT Cauliflower Salad, keto salad, low carb salad, turkey bacon salad, roasted tomatoes, cauliflower recipe, healthy salad, keto-friendly
