Roasted Cauliflower and Bacon Salad

 

Preheat oven to 425°. Chop cauliflower into small chunks. Toss in olive oil, salt, pepper, garlic powder, paprika, and parmesan cheese. Spread into a single layer on a baking sheet and bake for 15-20 minutes or until golden on the edges.

After cauliflower is cooled, assemble salad by placing toppings on a bed of lettuce. Drizzle dressing of choice on top immediate before serving.

Yields: 2 dinner salads or 4 side salads

  • 8 oz Fresh ‘n Crisp Farms lettuce of choice

  • 1 medium head of cauliflower

  • Olive oil

  • ½ cup parmesan cheese

  • ¼ cup crumbled bacon

  • 1/2 cup mushrooms

  • Salt to taste

  • Pepper to taste

  • Garlic powder to taste

  • Paprika to taste

  • Dressing of choice

Madison Umina