Roasted Cauliflower BLT Salad
This Roasted Cauliflower BLT Salad uses kale instead of lettuce and also includes avocado and a creamy lemon dressing... It's enough to turn anyone into a cauliflower fan!
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Makes: 4 servings
Ingredients
- 1 head cauliflower, chopped into florets (about 3 ½ cups florets)
- ¼ cup olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 cups kale, ribs removed and roughly chopped
- 1 cup grape tomatoes, halved
- 1 avocado, peeled, pitted, and diced
- 6 strips crispy bacon, crumbled
Creamy Lemon Dressing
- ¼ cup heavy cream
- 1 clove garlic, minced
- 1 Tbsp dijon mustard
- 2 Tbsp freshly squeezed lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Pre-heat oven to 425 degrees.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Lay in a single layer on a baking sheet.
- Bake cauliflower for 20-25 minutes, tossing about halfway through baking time, until it's turning golden. Remove from oven and let cool for about 15 minutes.
- Add cauliflower to a large bowl with kale, tomatoes, avocado, and bacon and toss to combine. Drizzle with creamy lemon dressing.
Creamy Lemon Dressing
- Add all ingredients to a mason jar and shake to combine. If you don't have a jar, put ingredients in a medium bowl and whisk to combine.
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