Description
A low-carb salad mimicking loaded baked potatoes using cauliflower.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked, crumbled bacon
- 2 tablespoons chopped green onions
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned. Let cool slightly.
- In a medium bowl, combine the cooled roasted cauliflower, cheddar cheese, crumbled bacon, and green onions.
- In a separate small bowl, whisk together the sour cream (or yogurt), mayonnaise, and garlic powder to make the dressing.
- Pour the dressing over the cauliflower mixture and toss gently to coat everything evenly.
- Serve immediately or chill before serving.
Notes
- For a crispier texture, you can briefly broil the cauliflower for the last few minutes of roasting.
- Substitute Greek yogurt for sour cream to reduce fat content.
- Use pre-cooked bacon bits for convenience.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 10
- Cholesterol: 35
Keywords: cauliflower salad, loaded salad, low carb, keto, bacon, cheddar, side dish