CAULIFLOWER "POTATO" SALAD

Cauliflower

Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad.

Provided by bug

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h20m

Yield 6

Number Of Ingredients 10

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Ingredients

1 large head cauliflower, cut into bite-sized pieces
6 slices bacon
2 hard-boiled eggs, diced
½ cup shredded Cheddar cheese
⅓ cup mayonnaise
¼ cup chopped red onion
1 tablespoon chopped fresh dill
1 tablespoon prepared yellow mustard
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 9.2 g, Cholesterol 97.5 mg, Fat 19.4 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 638.9 mg, Sugar 4.1 g