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Loaded Summer Cauliflower Salad Recipe

Loaded Summer Cauliflower Salad Recipe

Photos of Loaded Summer Cauliflower Salad Recipe

How To Make Loaded Summer Cauliflower Salad

This bowl of creamy and tasty cauliflower salad is made with boiled eggs, bacon, and cheese topped with a fuse of mayo and mustard plus some herbs.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1head cauliflower,cut into florets
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3eggs,hard-boiled, peeled
  • 6bacon,slices, cooked
  • ¼cupcheddar cheese,shredded
  • 2scallions,thinly sliced, plus more for garnish


  • 1tbspFrench’s yellow mustard
  • cupmayonnaise
  • 2tbsplemon juice
  • ½tspgarlic powder
  • ¼tsppaprika
  • ½tspfreshly ground black pepper
  • 1tspkosher salt


  1. Preheat oven to 400 degrees F.

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

  3. 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.

  4. 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.

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

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


  • Calories: 605.37kcal
  • Fat: 57.14g
  • Saturated Fat: 13.55g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 19.79g
  • Polyunsaturated Fat: 21.83g
  • Carbohydrates: 9.96g
  • Fiber: 3.43g
  • Sugar: 3.58g
  • Protein: 14.62g
  • Cholesterol: 172.11mg
  • Sodium: 694.23mg
  • Calcium: 119.45mg
  • Potassium: 596.20mg
  • Iron: 1.68mg
  • Vitamin A: 85.87µg
  • Vitamin C: 69.18mg
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