BLT Cauliflower Salad Recipe

Introduction

This BLT Cauliflower Salad is a fresh, flavorful twist on the classic sandwich. Roasted tomatoes, crisp turkey bacon, and tender cauliflower come together in a creamy, tangy dressing for a satisfying low-carb dish perfect for lunch or a light dinner.

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

1. Step 1: Preheat your oven to 400°F. Toss the halved grape tomatoes with 1 tablespoon of olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 15–20 minutes until slightly caramelized. Remove and let cool.
2. Step 2: While the tomatoes roast, bring a pot of salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes until fork-tender. Drain and set aside to cool.
3. Step 3: Cook the turkey bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into bite-sized pieces.
4. Step 4: In the same skillet, heat 1 tablespoon of olive oil. Add the sliced leeks (or green onions) and sauté until golden and soft, about 3–5 minutes. Remove from heat and let cool.
5. Step 5: In a large mixing bowl, whisk together the mayo, apple cider vinegar, garlic powder, salt, and pepper. Stir in the drained dill pickle relish until evenly combined.
6. Step 6: Gently fold the cooled cauliflower, roasted tomatoes, crumbled bacon, and sautéed leeks into the dressing. Toss everything together until well coated.
7. Step 7: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Garnish with fresh parsley or chives if desired.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted nuts or roasted chickpeas for crunch.
• Swap turkey bacon for regular bacon if you prefer a smokier flavor.
• Use green onions as a quicker substitute for leeks without sacrificing taste.
• Make it ahead: the salad tastes even better after sitting overnight.

Storage

Store the BLT Cauliflower Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if the dressing has settled. This salad is best enjoyed chilled but can be served at room temperature. Avoid freezing as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cauliflower instead of boiling it?

Boiling softens the cauliflower and blends the flavors better, but if you prefer a crunchier texture, you can use raw cauliflower. Just be aware it will have a firmer bite.

Is this salad keto-friendly?

Yes, this recipe is keto-friendly, especially using keto-friendly mayonnaise and low-carb vegetables like cauliflower and tomatoes.

BLT Cauliflower Salad Recipe

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★★★★★

4.7 from 119 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Carb

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Description

A refreshing and savory BLT Cauliflower Salad combining roasted grape tomatoes, crisp turkey bacon, tender cauliflower, and sautéed leeks, all dressed in a creamy keto-friendly mayo-based dressing with pickle relish and a touch of apple cider vinegar. Perfect as a low-carb, flavorful side or light meal.

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Ingredients

Scale 1x2x3x

Salad

• 1 medium head cauliflower, cut into florets
• 8 slices turkey bacon, cooked and crumbled
• 1 cup grape tomatoes, halved
• 1 large leek, sliced (or 3 green onions)

For Roasting Tomatoes

• 1 tbsp olive oil
• Salt and pepper, to taste

For Sautéing Leeks

• 1 tbsp olive oil

Dressing

• 3/4 cup keto-friendly mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 cup dill pickle relish, drained
• Salt and pepper, to taste

Optional Garnish

• Fresh parsley or chives

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Instructions

1. Roast Tomatoes: Preheat your oven to 400°F (205°C). Toss the halved grape tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes until they are soft and slightly caramelized. Remove from oven and allow to cool completely.
2. Cook Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 5 to 7 minutes until they are fork-tender but still hold their shape well. Drain thoroughly and set aside to cool.
3. Prepare Bacon: Cook the turkey bacon in a skillet over medium heat until it becomes crisp. Transfer to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces.
4. Sauté Leeks: In the same skillet or a clean one, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks (or green onions) and sauté for about 5 minutes until they turn golden and soften. Remove from heat and let cool.
5. Make Dressing: In a mixing bowl, whisk together the keto-friendly mayonnaise, apple cider vinegar, garlic powder, salt, and pepper until smooth. Stir in the drained dill pickle relish to combine well.
6. Combine Ingredients: In a large bowl, gently combine the cooled cauliflower, roasted tomatoes, crumbled turkey bacon, and sautéed leeks. Pour the dressing over the salad and toss carefully until everything is evenly coated.
7. 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 for a bright, fresh finish.

Notes

• Be careful not to overcook the cauliflower; it should remain tender but not mushy for best texture.
• Use turkey bacon for a lower fat and leaner version while keeping the smoky flavor.
• If leek is not available, green onions make a great substitute.
• For a vegan version, replace turkey bacon with smoky tempeh and use vegan mayonnaise.
• Chilling the salad enhances the flavor and lets the dressing thicken slightly.
• This salad is perfect for meal prep and tastes great the next day.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: BLT salad, cauliflower salad, keto salad, low carb salad, turkey bacon salad, roasted tomatoes, easy summer salad