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Creamy Roasted Cauliflower Salad

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Lunch
Creamy Roasted Cauliflower Salad
Ingredients
  • 1 head cauliflower, cut into florets
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons bacon bits
  • 1/4 cup shredded Cheddar cheese
  • 3 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
Instructions
1
Submerge egg into a saucepan filled with cold water, ensuring the egg is completely covered. Place the saucepan over high heat and bring the water to a rolling boil. As soon as the water reaches its boiling point, remove it from the heat source immediately. Cover the saucepan with a lid and let the eggs sit in the hot water for 10 to 12 minutes. Remove the saucepan from the hot water, let it cool down, peel the eggs, and chop them into desired pieces.
2
Combine cauliflower florets, diced tomatoes, crispy bacon bits, shredded cheese, and cooked eggs in a large bowl.
3
In another bowl, mix sugar with vinegar and lemon juice until the sugar is fully dissolved. Whisk in mayonnaise until it reaches a smooth consistency.
4
Pour the dressing over the salad mixture, and gently toss everything together to coat it evenly. Cover the bowl with a lid and refrigerate until the salad is well-chilled. Gently toss the salad again to coat it evenly, and serve immediately.