Bacon Ranch Cauliflower Salad Recipes

FULLY LOADED CAULIFLOWER SALAD

Steps:

• 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.

CRISPY RANCH-ROASTED CAULIFLOWER

Steps:

• Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
• Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

BACON & RANCH CAULIFLOWER SALAD

Steps:

• Steam your cauliflower until it is tender but not mushy. Set it aside to cool.
• In a large bowl add the sour cream, mayo and dry ranch mix and mix until combined.
• Add in rest of the ingredients including your cooled cauliflower and stir until everything is mixed.
• Make sure all the cauliflower is coated well in the dressing.
• Taste the salad and adjust the seasoning to your liking. You may need to add some salt and pepper or more of your ranch mix.
• The salad will absorb some of the dressing as it chills. If it gets a little dry for your liking you can add a bit more sour cream or mayo before serving.
• Chill the salad before serving.

CAULIFLOWER SALAD WITH CHEDDAR AND BACON

Steps:

• Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

BACON & CHEDDAR CAULIFLOWER SALAD

Steps:

• Whisk the dressing ingredients together. In a large bowl combine the chopped cauliflower, dressing, cheddar cheese, and bacon bits. Mix well. Garnish with additional bacon bits if desired.
• I like to let the salad "marinate" in the fridge for 30-60 minutes before serving. Leftovers will keep a day or two in the fridge, but the salad gets softer. If you want to prep this for an event, chop the cauliflower and mix the dressing up in advance; but keep the cauliflower, dressing, cheese, and bacon separate. It'll take all of 2 minutes to mix it up an hour or two before serving.
• PS: I've been getting some questions so I thought I'd clarify here that YES, the cauliflower is raw! It softens a bit in the dressing, but it has a nice crunch to it. It's like a broccoli salad, but with cauliflower. It's not really meant to be a low-carb mock of a potato salad. I'll leave that to the Picnic Radishto Salad on page 224 of Convenient Food, which was specifically formulated for that purpose.

BROCCOLI CAULIFLOWER SALAD

Steps:

• In a small bowl, mix mayo and dry ranch seasoning mix.
• In a large bowl, add broccoli florets and cauliflower florets.
• Break up larger florets into smaller, more bite-sized pieces.
• Add in dried cranberries and bacon pieces.
• Add in ranch mixture.
• Stir gently until ingredients are lightly coated.
• Cover and refrigerate at least 2 hours before serving.

CHEESY BACON RANCH ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to 450 degrees.
• Toss the cauliflower florets in the olive oil until all florets are coated.
• Add the homemade ranch seasoning, garlic, dill, oregano, salt, black pepper, and crushed red pepper if using.
• Mix all the florets until the seasonings are well coated on each piece.
• Roast until the florets and golden and tender. This will take about 18 to 20 minutes.
• Take the florets out of the oven and sprinkle with mozzarella, cheddar shredded cheese, and crumbled bacon bits.
• Bake for 3 to 5 more minutes or just enough time for the cheese to melt.
• While the cauliflower florets are roasting, make the sauce to drizzle over the top.
• In a small bowl combine the sour cream, mayo, and water. Feel free to add more water to get the consistency you want.
• Add the mixture to a plastic squeeze condiment bottle so you can easily drizzle it over the roasted cauliflower (or use a spoon).
• When the cauliflower is done roasting, drizzle the sour cream mayo sauce over the dish and then drizzle it with sriracha sauce.
• Top with chopped parsley and serve warm.
• Enjoy!