Ingredients
- 1 large head cauliflower , cut into small florets
- 6 slices bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 & 1/2 cups freshly shredded cheddar cheese
- 1/4 cup finely chopped fresh chives
Instructions
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In a large nonstick skillet, bring 1/4-1/3 water to boil. Add cauliflower, cover, and steam until tender, about 4 minutes. Drain and let cool while you prep the other ingredients.
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In the same skillet, cook the bacon over medium heat until crispy, about 5 minutes per side. Transfer to a paper-towel lined plate to drain. Once cool, chop up until tiny pieces.
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In a large bowl, combine sour cream, mayonnaise, lemon juice, salt, pepper, and garlic powder until smooth. Fold in the cauliflower, cooked chopped bacon, cheddar cheese, and chives. Toss to coat.
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Serve right away or chill for at least an hour for best flavor and enjoy.
Notes
Let the ingredients cool. Make sure the cauliflower and bacon have cooled to room temperature before adding to the dressing.
Use broccoli and cauliflower. For a twist on classic broccoli salad, feel free to sub half of the cauliflower for broccoli.
Omit the bacon. I personally like the flavor and texture the bacon adds but you can easily omit it for a vegetarian dish.
Nutrition
Calories: 346kcal | Carbohydrates: 9g | Protein: 13g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 632mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 70mg | Calcium: 254mg | Iron: 1mg