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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
