Ingredients
Scale
- 1 lb chopped cauliflower ((1 large head))
- 8 slices bacon (chopped)
- 1 pint grape tomatoes (halved)
- olive oil for drizzling
- 2 leeks (sliced in half and sliced into half-moons)
- 2 tbsp dill pickle relish
- 1/2 cup keto mayonnaise
- 2 tbsp mustard
- 4 green onions (whites and greens sliced)
- pink salt
- cracked black pepper
Instructions
- Place the chopped cauliflower in a pot and cover it with salted water. Bring the water to a boil and boil until tender, about 7 minutes.
- Drain the cauliflower and spread out on a baking sheet to cool.
- Meanwhile, heat the oven to 375 degrees F.
- Place the halved tomatoes on a baking sheet. Drizzle with a bit of olive oil and toss them. Lay them out in an even layer. Sprinkle with salt. Cook for 20 to 30 minutes, or until the tomatoes begin to slump.
- Remove from the oven and allow to cool.
- Cook the bacon in a large skillet over medium heat until crisp. Place the cooked bacon on a paper towel to drain, and reserve 2 tablespoons of the fat to cook the leeks in.
- Place your sliced leeks into a large bowl filled with cold water, stirring them with your hand to separate the leaves and get the grit out. Use a slotted spoon, remove the leeks, shaking off the excess water.
- Heat the bacon fat over medium heat and cook the leeks until they are translucent and tender. Set aside to cool.
- In a large bowl, mix the pickle relish, mustard, mayonnaise, salt, and pepper. Set aside.
- Mix the cauliflower with the green onions, crumbled bacon, leeks, and roasted tomatoes. Add to the sauce.
- Combine well and salt and pepper to taste.