With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!
I think this is the first cauliflower recipe that I’ve shared. Corrections, I have two of them. It’s not the first recipe I’ve made, mind you, but I think it is the first one I’ve shared. This will not be the last one I share, either. Yes, that’s a threat.
For years cauliflower has been in the shadow of broccoli. At least it has in our house. It’s not the start of the side dish world to us. It’s a supporting role to another vegetable we’re serving up that day.
That’s going to change going in the future.
Cauliflower is delicious on its own. Simply roast it with some olive oil, salt and pepper and chow down! It becomes nutty and amazingly delicious when you roast cauliflower. If you haven’t, you should roast your cauliflower.
I have not riced cauliflower nor have I made them into tots, breadsticks, or pizza dough. These are all items on my list of things to try as a kitchen hoor. I’m a little weary of the breadsticks and pizza. It just looks… different. Let’s leave it at that.
We have, however turned cauliflower into a delicious twice baked cauliflower casserole. You see, Dad and step-mom eats low carb. We had them over for dinner one night and we were determined to help them maintain that life style. You know me and a good challenge.
I’m sure I discussed the kosher Thanksgiving at some point in my blog writing. Just recently, in fact. That was probably the biggest challenge I had. This cauliflower mash wasn’t so much of a challenge as it was an experiment. And it’s one that we will most assuredly make again.
This is another one of those recipes we will be making again! You see, I love German potato salad. I mean, who doesn’t? It has that sweet and sour combination with the delicious bacon, onion, and mustard flavors. That dressing coats the potatoes perfectly! Consequently, when I saw the cauliflower event pop up, I knew that’s what I would make. German Cauliflower Salad!
Since I’ve only had it out at restaurants and never made it at home, I thought I would try to make it at home. How difficult can it be, right? Well, let me just say, it’s not difficult at all! This all game together quickly, tasted amazing, and will be on the menu repeatedly.
I wanted the cauliflower to have stand up flavor on their own, which is why I roasted them first. I wanted that nutty and slightly crunchy texture to my salad. Oh, and here’s a time saving tip. If you place your bacon in the oven while it’s heating up, you can save cooking time for the bacon! Wait, you don’t bake your bacon? Why not?
It’s only THE BEST way to cook bacon.
I baked my bacon while it was heating up, cooked the cauliflower, and while that was cooking made the dressing. That I wanted to eat with spoon out of the pan! HOLY MOLY that is amazing. It’s the perfect balance of sweet and sour. The slurry allows the dressing to be nice and thick. Thus, coating every piece of crunchy cauliflower goodness. The bacon adds that little sweet and smoky flavor. Then there’s the mustard and onions.
I all honesty, I would put this dressing on cauliflower, potatoes, salad, a cracker, a spoon straight into my mouth. Oh wait, I told you that already. I’ve made bacon dressings before, but this one takes the cake. It is my new go to favorite from now on.
Now cauliflower is my go to favorite vegetable from now on! Have you seen the creative recipes being shared today? OH! You should check them out. They’re amazing! Tots and bang bang florets, to breadsticks and soups. There is a recipe for everyone in this event this week.
Have you tried to use cauliflower in place of potatoes or rice? What’s your favorite cauliflower recipe for your family?
- 3 to 4 slices bacon
- 4 cups cauliflower florets
- 1/2 cup diced onion
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 2 tablespoon stone ground mustard
- 1/2 cup water
- 2 tablespoons flour
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Line a baking sheet with aluminum foil coated with cooking spray. Place a roasting rack on top and place the baking on the roasting rack. Place the bacon in a cold oven. Turn the oven to 400. Cook the bacon for 15 to 20 minutes or until crispy. Remove from heat.
- Line a baking sheet with aluminum foil coated with cooking spray. Sprinkle with salt and pepper to taste. Bake at 400 for 10 to 15 minutes or until the cauliflower begin to brown slightly.
- While the cauliflower is cooking, place the bacon grease in a skillet. Sauté the onion until tender.
- Combine the vinegar with the remaining ingredients (sugar through black pepper). Add to the sautéed onions and simmer until thickened.
- When the cauliflower is cooked, pour the bacon dressing on top and toss until coated. Serve warm.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 157 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 4g Cholesterol 11mg Sodium 613mg Carbohydrates 19g Net Carbohydrates 0g Fiber 4g Sugar 11g Sugar Alcohols 0g Protein 8g