Roasted Cauliflower BLT Salad

Ingredients

• 1 head cauliflower, chopped into florets (about 3 ½ cups florets)
• ¼ cup olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 2 cups kale, ribs removed and roughly chopped
• 1 cup grape tomatoes, halved
• 1 avocado, peeled, pitted, and diced
• 6 strips crispy bacon, crumbled

Creamy Lemon Dressing

• ¼ cup heavy cream
• 1 clove garlic, minced
• 1 Tbsp dijon mustard
• 2 Tbsp freshly squeezed lemon juice
• ¼ tsp salt
• ¼ tsp pepper

Instructions

• Pre-heat oven to 425 degrees.
• In a large bowl, toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Lay in a single layer on a baking sheet.
• Bake cauliflower for 20-25 minutes, tossing about halfway through baking time, until it’s turning golden. Remove from oven and let cool for about 15 minutes.
• Add cauliflower to a large bowl with kale, tomatoes, avocado, and bacon and toss to combine. Drizzle with creamy lemon dressing.

Creamy Lemon Dressing

• Add all ingredients to a mason jar and shake to combine. If you don’t have a jar, put ingredients in a medium bowl and whisk to combine.