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German Roasted Cauliflower Salad

This low-carb veggie-for-starch switchout of German potato salad is as satisfying as the traditional version, thanks to the deep flavors that a quick roasting provides.

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  • Prep Time 35 min
  • Total Time 1 hr 35 min
  • Servings 8

1
large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6
slices bacon, chopped
1/2
cup finely chopped sweet onion
1/2
cup olive oil
1/4
cup white vinegar
1
teaspoon sugar
1
teaspoon Dijon mustard
1/2
teaspoon paprika

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LOCATION

Directions

  • 1 Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
  • 3 In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.

EXPERT TIPS

Expert Tips

Though traditional German potato salad is served warm, this chilled version needs time to marinate before serving. That intensifies the flavors.

Not a mustard fan? Use it anyway! The mustard is key to the flavor of this salad—and no, it doesn’t taste “mustardy.”

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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