Step 1

Instructions: How to cook BLT Cauliflower Salad Place the chopped cauliflower in a pot and cover 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 coolIn 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.

Step 2

Instructions: How to cook BLT Cauliflower Salad Place the chopped cauliflower in a pot and cover 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 coolIn 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.