This recipe is inspired by Sabrina’s roasted potato salad, a relatively simple and, so it seems, customize-able recipe. It was my favorite item at her picnics all summer, and perhaps one day she will post her recipe for the potato version. Looking for a lower-carb incarnation to make for Saundra, I decided to try using roasted cauliflower instead.
ROASTED CAULIFLOWER SALAD
2 lb. cauliflower florets
olive oil
1/3 to 1/2 lb. bacon, chopped
2-3 green onions, greens and whites, chopped
2-3 hard-cooked eggs
1 (5oz) package of crumbled blue cheese
1-2 cups sour cream
salt & pepper to taste
Preheat oven to 400. Toss florets with olive oil to coat. Roast them on a cooking sheet or in a shallow pan for 15-20 minutes, or until lightly browned. Chill the cauliflower.
Meanwhile, fry the chopped bacon until crisp. Drain the bacon grease and reserve for other purposes. Peel the hard-cooked eggs and chop into chunks (about 6, depending on the size of the egg). Combine bacon, eggs, onions, and cheese in a medium-sized bowl. Add cauliflower once chilled. Stir in enough sour cream to coat. Season to taste and serve chilled.