Categories: Salads
Ingredients
- 2 lb. cauliflower cut into smallish same-sized pieces
- (We started with a 2-lb. bag of cut-up cauliflower and trimmed off some of the stem parts.)
- 6 boiled eggs, cooled and chopped
- 6-8 slices of bacon, cut into short strips and then fried crisp
- 1 cup grated sharp cheddar (white or yellow cheddar will work; we used some of each)
- 1/2 cup sliced green onion (mostly green parts)
- 1/2 tsp. onion powder
- salt and fresh-ground black pepper to taste
- Dressing Ingredients:
- 1 cup mayo
- 2 tsp. yellow mustard (not Dijon)
- 1 tsp. onion powder
- salt and fresh-ground black pepper to taste
Directions
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Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes in a vegetable steamer or in a pan with a steamer insert. (Test a piece after 5 minutes; you want the cauliflower fairly soft to resemble the texture of potatoes.) Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients. (Don’t rinse; you want it to continue cooking a little. When you’re ready to assemble the salad the cauliflower should be quite dry. If it isn’t, spread it out on paper towels placed on the counter and pat dry.)
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While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels. Cook the boiled eggs (click that link to see the method I used, or use your favorite method.) Chop eggs coarsely. Slice the green onion. Get one cup of grated sharp cheddar ready. Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing.
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When you’re ready to assemble the salad, put the well-drained (or blotted dry) cauliflower into a bowl and top with the chopped eggs. Season well with salt, fresh-ground black pepper, and 1/2 tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs. Add the crisp bacon pieces, sharp cheddar, and green onion and stir (gently) until the salad is well combined. (We saved out a little bacon, green onion, and cheese to garnish the top of the salad!)
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You can eat right away or let the salad chill for a few hours. Leftovers will keep well in the fridge overnight and can be eaten the next day, although you probably won’t have much left over. (I’m guessing it might keep up to two days, but I’ve only kept it overnight.)