Loaded Summer Cauliflower Salad Recipe

Preheat oven to 400 degrees F.

In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet.

Roast for about 20 to 25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.

Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.

In a separate bowl, whisk dressing ingredients together until smooth.

Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving. Enjoy!