We all know cauliflower is delicious when it mimics mashed potatoes—but just wait until you taste cauliflower treated as a classic potato salad. This low-carb take on a summertime favorite might just become your new favorite barbecue side dish. With a diversity of flavors and textures—as in, crunch from smoky bacon and peppery celery balancing the fluffy cauliflower and rich, creamy, fresh herb-studded dressing—this cauliflower salad became an immediate staff favorite.
How to Make It
Preheat oven to 450°F. Place cauliflower stems and florets on a rimmed baking sheet. Drizzle with oil, and toss to coat. Bake in preheated oven until tender-crisp but not yet browned, about 10 minutes. Cool completely, about 20 minutes.
While cauliflower cools, stir together celery, scallions, mayonnaise, sour cream, dill, parsley, mustard, vinegar, and sugar in a large bowl. Add cauliflower, bacon, eggs, salt, and pepper, and toss to coat. Serve immediately, or chill until ready to serve.
