Ingredients
- 1 medium head cauliflower
- 4 tbsp. olive oil
- 12 oz fresh or frozen peas
- 1/2 lb bacon
- 1 1/2 medium red onion
- 1/4 c organic mayo
- Juice from 1/2 lemon
- 1/2 tsp. garlic powder
- 1 tbsp. Dijon mustard (grey poupon or similar)
- Salt and pepper
Instructions
- Line a half baking sheet with parchment paper and preheat the oven to 400° F.
- Remove the stem and leaves from the cauliflower and chop the head into bite-size florets. Toss with 3 tablespoons olive oil and spread evenly on the parchment lined baking sheet. Season liberally with salt and pepper and set aside.
- Place a cookie rack on top of a second baking sheet and lay out the half pound of bacon. Place both sheets in the oven and bake for 10-12 minutes.
- After ten minutes have passed, remove the bacon from the oven and flip the cauliflower. Roast the cauliflower for an additional 10 minutes.
- Meanwhile, cook the peas according to package directions, and finely dice 1/4 - 1/2 of the red onion, depending on your preference. Set aside.
- In a large bowl, whisk together the mayonnaise, lemon juice, 1 tablespoon olive oil, dijon, garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Chop the bacon. Add the cauliflower florets, peas, bacon, and red onion to the bowl with the dressing and toss gently until all pieces are well coated. Enjoy warm or refrigerate and serve cold.
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