Happy Memorial Day! I love summer picnic style food, especially since it’s so easy to make ahead. This dish I particularly love because it combines all my favorite ingredients: roasted cauliflower, bacon, homemade coconut oil mayo, and scallions. Seriously, how often do I use these ingredients. I’m surprised it took this long to throw them all together, for a very delicious, light, and surprisingly refreshing “potato” salad. The lemon flavor in the coconut oil really makes this dish shine. Otherwise, the bacon and mayo will feel too fatty and heavy. Plus, I think everything tastes brighter and definitely fresher with a little bit of lemon juice.
Cauliflower and Bacon "Potato" Salad
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 8 oz pork shoulder uncured bacon
- 2 heads of cauliflower
- 1 cup coconut oil mayo
- ½ cup chopped scallions
- 1 tbsp coconut oil
Instructions
- Cover a cookie sheet with foil and grease with coconut oil for easy cleanup.
- Chop cauliflower and roast at 350 degrees for 45 minutes to an hour or until desired firmness.
- Cube bacon and saute for 15 minutes or until bacon starts to brown and most of the fat is rendered.
- Then let bacon drain on a plate with paper towels.
- In a large bowl, add roasted cauliflower, bacon bits, coconut oil, and chopped scallions. Mix and smash cauliflower for "potato" salad texture.
- Garnish with some fresh chopped scallions and serve.