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.

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


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

  • 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

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.”