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Loaded Summer Cauliflower Salad

by Nathan Ng


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
  • ½ teaspoon
    freshly ground black pepper
  • 1 teaspoon
    kosher salt
    Calories 620
    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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