Ingredients
Scale
- 1 lb chopped cauliflower
- 8 slices turkey bacon, chopped
- 1 pint grape tomatoes, halved
- 2 leeks, sliced
- 2 tbsp dill pickle relish
- 1/2 cup keto mayonnaise
- 2 tbsp mustard
- Green onions for garnish
Instructions
- Boil the chopped cauliflower in salted water for about 7 minutes until tender. Drain and cool.
- Preheat the oven to 375°F (190°C). Toss halved tomatoes with olive oil and roast on a baking sheet for 20-30 minutes until softened.
- Cook turkey bacon in a skillet over medium heat until crisp. Drain excess fat but reserve some in the skillet.
- Sauté leeks in reserved fat until translucent; set aside to cool.
- In a large bowl, mix dill pickle relish, mustard, mayonnaise, salt, and pepper to create the dressing.
- Combine cooled cauliflower, green onions, turkey bacon, leeks, and roasted tomatoes with the dressing. Mix well and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling/Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 245
- Sugar: 3g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg