German Roasted Cauliflower Salad

  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 8
German Roasted Cauliflower Salad


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


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  • 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.”

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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