German Roasted Cauliflower Salad

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German Roasted Cauliflower Salad
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  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 8
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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.
By Sarah Caron
Created Mar 19, 2012


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Though traditional German potato salad is served warm, this chilled version needs time to marinate before serving. That intensifies the flavors.
  • tip 2
    Not a mustard fan? Use it anyway! The mustard is key to the flavor of this salad—and no, it doesn’t taste “mustardy.”


Nutrition Facts are not available for this recipe
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