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Loaded Summer Cauliflower Salad

Get ready to indulge in a bowl of summer goodness. The crispy and charred cauliflower florets are tossed with an abundance of vibrant veggies, tangy dressing, and a sprinkle of crunchy goodness. Each forkful is a burst of freshness and texture, making it the perfect side dish for your next outdoor gathering or backyard barbecue.

Tasty Team
96% would make again
Loaded Summer Cauliflower Salad


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 613
  • Fat 55g
  • Carbs 16g
  • Fiber 6g
  • Sugar 7g
  • Protein 14g

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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Loaded Summer Cauliflower Salad