1large head cauliflowerchopped into small bite size pieces
2tablespoonsolive oil
salt and ground black pepper to taste
Mayo Dressing
3-4green onionssliced small
1/4cupsour cream( or replace with mayo for all mayo)
1/2cupmayonnaise
1-2teaspoonlemon juice
1/2teaspoongarlic powder
1/4teaspoonpaprika
sugarif desired
Instructions
Preheat your oven to 400°F.
Toss the cauliflower, olive oil, salt, and black pepper in large bowl until the cauliflower pieces are coated in the oil.
Spread the cauliflower pieces out on a large baking sheet.
Roast the cauliflower in the preheated oven until the cauliflower is tender crisp, 8-10 minutes depending on size. You don't want it soggy, just tender enough to enjoy in the salad.
Remove the cauliflower and cool completely.
Place all of the dressing ingredients into a large bowl and combine. Adjust the lemon juice and garlic powder to taste, then add in any salt and pepper to taste.
Once the dressing is ready to your liking, add the cauliflower, cubed cheese and cooked bacon pieces to the large bowl and stir to coat them completely with the dressing.
Refrigerate for 1 to 2 hours before serving.
Notes
If you don't have sour cream, use all mayo!
The cauliflower is best when it's chopped small when you are using raw, just like my broccoli salad.
When you roast the cauliflower the pieces need to be a little larger so they don't turn to mush.
if the dressing is too tangy for your liking, mix in a bit of sugar to balance it out!