Description
A refreshing twist on the classic BLT, this salad features roasted tomatoes, cauliflower, turkey bacon, and a creamy dressing.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 8 slices turkey bacon, cooked and crumbled
- 1 cup grape tomatoes, halved
- 1 tbsp olive oil (for roasting tomatoes)
- 1 large leek, sliced (or 3 green onions)
- 1 tbsp olive oil (for sautéing leeks)
- 1/4 cup dill pickle relish, drained
- 3/4 cup keto-friendly mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional garnish: fresh parsley or chives
Instructions
- Preheat oven to 400°F. Toss halved tomatoes with olive oil, season, and roast for 15–20 minutes. Let cool.
- Boil cauliflower florets in salted water for 5–7 minutes until fork-tender. Drain and cool.
- Cook turkey bacon until crisp, then crumble.
- Sauté sliced leeks in olive oil until golden and soft. Let cool.
- In a bowl, whisk mayo, vinegar, garlic powder, salt, and pepper. Stir in pickle relish.
- Combine cauliflower, tomatoes, bacon, leeks, and dressing. Toss gently until coated.
- Chill for at least 30 minutes before serving. Garnish as desired.
Notes
- Adjust seasoning to taste.
- For a vegetarian option, substitute bacon with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg