Sort ingredients
tommydenton
QR Code
Listen
Pdf
Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes.
Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients.
When you’re ready to assemble the salad the cauliflower should be quite dry.
While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels.
Chop eggs coarsely.
Slice the green onion. Get one cup of grated sharp cheddar ready.
Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing.
Put the well-drained cauliflower into a bowl and top with the chopped eggs.
Season well with salt, fresh-ground black pepper, and ½ tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs.
Add the crisp bacon pieces, sharp cheddar, and green onion and stir until the salad is well combined.
You can eat right away or let the salad chill for a few hours.