Recipe Details
Ingredients
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1medium headcauliflower, cut into bite-size pieces
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1tablespoonolive oil
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½teaspoonsalt, or to taste
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¼teaspoonfreshly ground black pepper
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½cupchopped celery
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½cupraisins
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½cupshredded carrots
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½cupmayonnaise
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¼cupchopped red onion
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2teaspoonswhite sugar, or to taste
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⅓cuptoasted chopped pecans
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3stripscooked bacon, crumbled
Cooking Directions
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Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
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Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
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Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
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Remove from the oven and allow to cool, slightly, about 5 minutes.
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Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
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Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories359 | |
| % Daily Value * | |
| Total Fat 29g |
37% |
| Saturated Fat 5g |
23% |
| Cholesterol 16mg |
5% |
| Sodium 534mg |
23% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 4g |
15% |
| Protein 6g |
|
| Potassium 548mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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