Baked Faux-tato (Cauliflower) Salad

Baked Faux-Tato Salad (Cauliflower)

This mock potato salad is sure to be a staple this summer.  It makes the perfect side dish for grilled meat and would also be great for a dish to pass.  You can even make it days ahead.

Ingredients:

4 cups (about 2 pounds) cauliflower florets (fresh or frozen)
1 tablespoon olive oil
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4+ teaspoon sea salt
1/4+ teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon mustard
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill
4 slices bacon, cooked and chopped
1 cup (3.5 ounces) shredded cheddar

Instructions:

Preheat oven to 400 degrees.  If using frozen cauliflower thaw and drain.  Toss in olive oil and sprinkle with sea salt and pepper.  Roast for 25 - 30 minutes until the bottoms start to brown, turning half way through.  Let cauliflower come to room temperature.

In a bowl mix together the remaining ingredients except bacon, reserving some cheese, and herbs to garnish the top.  Fold the cooled cauliflower into the sour cream mixture.  Transfer to your serving dish and garnish with reserved cheese, herbs, and the chopped bacon.  Cover the salad and refrigerate until serving.

Nutritional Information:

This nutritional information is calculated on 10 servings and may very depending on the brands you use.

Calories: 200     Fat: 19.5g     Net Carbs: 1.9g     Protein: 4.5g