fully loaded cauliflower salad

Ingredients

• Servings: 6
• 4 slices bacon
• 1 head cauliflower, chopped into bite size pieces
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• salt and ground black pepper to taste
• 1/2 cup fat-free sour cream
• 1/2 cup reduced-fat mayonnaise
• 4 ounces shredded sharp white cheddar cheese
• 4 green onions, chopped
• 1 bunch chopped fresh chives
• 2 dashes hot pepper sauce (such as frank's redhot®)
• 1/4 teaspoon paprika

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 2 hrs 10 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. when cool, crumble into bacon bits.
• preheat an oven to 400 degrees f (200 degrees c). line a baking sheet with foil.
• combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. cool.
• place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. fold in the shredded cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. adjust salt and black pepper. refrigerate for 1 to 2 hours before serving.