Loaded Potato Salad is a favorite at every cookout! But, you know, carbs are a problem sometimes. This salad has all the flavor of that loaded potato salad, but substitutes cauliflower for that carb filled potato. But wait, there’s more! Sometimes you don’t want to use the bacon. Often, when I am preparing multiple items for a large group of people or family I am sure to make some vegetarian or meatless items. Especially side dishes. I use smoked gouda in this to give the smoky flavor of bacon in a meatless option for your guests. You can still use bacon if you want, I made it both ways. And it is just as delicious either way, though I do like the version with bacon a lot. And, this recipe will still work with potatoes, you simply need to reduce the quantity by one third because the potatoes need a little more dressing then the cauliflower. Either way, this salad is a great accompaniment for anything off of your grill. Think burgers, barbecue pork, or veggie dogs!
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Loaded Cauliflower Salad
All ingredients
Instructions
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Combine egg yolks, butter, vinegar, water, and sugar in a small sauce pan and heat slowly on low heat. Stir continuously until egg yolks are fully cooked and mixture thickens. Remove from heat.
When mixture has cooled to room temperature, add mayonnaise, sour cream and seasonings and set aside.
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To Prepare Salad
Place cauliflower on parchment lined baking pan and roast in 350 degree oven until tender, about 45 minutes. (If preferred, cauliflower can be blanched in boiling water until tender and drained well)
When cauliflower is cooled to room temperature, combine dressing, scallions, cheeses and bacon if desired. (reserve some cheese and scallions for garnish)
Refrigerate until ready to serve. Just like regular potato salad, it is best refrigerated over night.
