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German Cauliflower Salad


A lighter take on German Potato Salad!
(A Doc Miller Original)

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  • 6 Rashers of Bacon
  • 1 head of Cauliflower
  • 1/2 red onion, finely minced
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1/4 cup green onion, chopped



Step 1

Place bacon on a rack over a sheet pan and place the diced onions under the rack. Put into a cold oven and bake at 400° for 20 minutes flip the bacon and continue for another 10 minutes or until crispy.
While bacon is cooking, break the head of cauliflower into bite-size pieces and place in a steamer. Cook for three minutes or until cauliflower is slightly fork tender.
Set bacon to the size and pour rendered bacon fat and cook onion into a bowl. Whisk in Apple cider vinegar and Dijon mustard. You may add olive oil to taste if the dressing is cheese sour for your liking. Add salt-and-pepper to taste.
At the cauliflower to a mixing bowl pour over the dressing. Chop the bacon and toss it in with the green onion.
Serve warm.

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