BLT Cauliflower Salad Recipe
Introduction
This BLT Cauliflower Salad is a fresh, flavorful twist on a classic favorite. Combining roasted tomatoes, crispy turkey bacon, and tender cauliflower with a tangy dressing, it’s perfect for a light lunch or a satisfying side dish.
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 the oven to 400°F. Toss the halved grape tomatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 15–20 minutes, then let cool.
- Step 2: Boil the cauliflower florets in salted water for 5 to 7 minutes until fork-tender. Drain well and let cool.
- Step 3: Cook the turkey bacon in a skillet until crisp. Remove, crumble, and set aside.
- Step 4: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced leek and sauté until golden and soft, about 3 to 5 minutes. Let cool.
- Step 5: In a large bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Stir in the drained dill pickle relish.
- Step 6: Add the cauliflower, roasted tomatoes, crumbled turkey bacon, and sautéed leeks to the bowl. Toss gently to coat everything evenly with the dressing.
- Step 7: Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley or chives if desired.
Tips & Variations
- For a vegetarian option, substitute turkey bacon with smoked tempeh or crispy chickpeas.
- Use green onions if you can’t find leeks; the flavor is similar and just as delicious.
- To add extra crunch, sprinkle chopped walnuts or toasted pecans on top before serving.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the bacon separate if possible and add it just before serving. The salad can be enjoyed cold or at room temperature.
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 in this salad and adds a richer flavor. Just cook it until crisp and crumble as directed.
Is this salad suitable for a keto diet?
Absolutely. The ingredients like cauliflower, turkey bacon, and keto-friendly mayonnaise are low in carbs, making this salad a great keto-friendly option.
PrintBLT Cauliflower Salad Recipe
A delicious and keto-friendly BLT Cauliflower Salad combining roasted tomatoes, tender cauliflower, crispy turkey bacon, and sautéed leeks tossed in a flavorful dill pickle mayo dressing. Perfect as a light and satisfying side or a low-carb meal option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- 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
- 1 tbsp olive oil (for roasting tomatoes)
- 1 tbsp olive oil (for sautéing leeks)
Dressing
- 3/4 cup keto-friendly mayonnaise
- 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 your oven to 400°F (200°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 15–20 minutes until softened and slightly caramelized. Remove from oven and allow to cool.
- Cook Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes until fork-tender but still firm. Drain the cauliflower well and set aside to cool.
- Prepare Bacon: In a skillet, cook turkey bacon over medium heat until it becomes crispy. Once cooked, remove from heat and crumble into bite-sized pieces.
- Sauté Leeks: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced leeks (or green onions) and sauté until they turn golden and soft, about 5 minutes. Remove from heat and cool completely.
- Make Dressing: In a mixing bowl, whisk together the keto-friendly mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Stir in the drained dill pickle relish until combined.
- Combine Salad: In a large bowl, gently toss the cooled cauliflower, roasted tomatoes, crumbled turkey bacon, and sautéed leeks with the dressing until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh parsley or chives if desired.
Notes
- For best results, ensure cauliflower florets are well-drained to avoid a watery salad.
- If you can’t find keto-friendly mayonnaise, choose a low-carb brand or make your own at home.
- Feel free to substitute turkey bacon with traditional bacon if preferred, adjusting nutritional calculations accordingly.
- This salad can be prepared a day ahead and stored in the refrigerator for convenient meal prepping.
- Adding fresh herbs like parsley or chives enhances flavor and presentation.
Keywords: BLT salad, cauliflower salad, low carb salad, keto salad, turkey bacon salad, roasted tomato salad, healthy side dish
