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97% would make again

Loaded Summer Cauliflower Salad

Tasty Team


for 4 servings

  • 1 head cauliflower, cut into florets
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 hard-boiled eggs, peeled
  • 6 slices bacon, cooked
  • ¼ cup shredded cheddar cheese (25 g)
  • 2 scallions, thinly sliced, plus more for garnish


  • 1 tablespoon French's yellow mustard
  • ⅔ cup mayonnaise (160 g)
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt

Nutrition Info

    Calories 621
    Fat 59g
    Carbs 11g
    Fiber 4g
    Sugar 4g
    Protein 12g

Estimated values based on one serving size.


  1. Preheat oven to 400ºF.
  2. In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
  3. Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
  4. In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
  5. Enjoy!

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