You don’t need potato salad! Check out this side dish - Creamy Cauliflower w/ Jalapeño & Bacon! Good cold or hot!
Remember, I cook it, I eat it, so I know you’ll love it!
Ingredient:
2 lbs Cauliflower chopped, florets
Kosher salt
4 Slices of Bacon, diced
3/4 cup of Greek Yogurt
2 tbps Dijon Mustard
Juice of lemon
1 jalapeño, seeded & finely chopped
2 Tbsp chopped fresh dill or 1 Tbsp of dry dill leaves
2 Tbsp chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
Direction:
Put the Cauliflower in a large pot and cover with cold water.
Season cauliflower with 1 tablespoon salt and bring the water to a boil.
Cook the cauliflower until just under fork-tender, about 12-15 minutes. Drain the cauliflower in a strainer in the sink. Cover the strainer with a clean kitchen towel for about 5 minutes until cooled.
In a medium skillet cook the bacon over medium heat stirring occasionally until crispy about eight minutes.
Drain the bacon onto a paper towel-lined plate.
In a medium bowl stir together the yogurt, mustard, lemon juice, jalapeño, dill, parsley, and pepper.
Add the Cauliflower and Bacon and toss until fully coated. Season with salt and pepper to taste.
Serve at room temperature or cold. Store in an airtight container in the refrigerator for up to 5 days.
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