Low carb, easy to make, tasty Roasted Mushroom Cauliflower Bacon Salad with pecans and creamy yoghurt balsamic garlic dressing, seriously YUM!
- FOR THE SALAD:
- 4 cups (1 medium head) cauliflower florets
- 250 g white button mushrooms
- 1 clove garlic
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp balsamic vinegar
- course sea salt to taste
- ground black pepper to taste
- 200 g bacon ,sliced into small bits
- 1 cup pecans ,roughly chopped
- FOR THE BALSAMIC DRESSING:
- 3 tbsp Greek yoghurt
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 tbsp balsami vinegar
- 1/2 clove garlic ,crushed
- 1 tbsp fresh lemon juice
- salt and pepper to taste
-
TO MAKE THE SALAD:
-
Slice the cauliflower into small florets, leave the tiny mushrooms whole and slice the larger ones in half, peel and slice the garlic clove into thin round slivers.
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Place the veggies in a large baking dish and drizzle over the olive oil, sesame oil and balsamic vinegar. Season with salt and pepper and roast in the oven at 175°C (347°F) for 30 minutes, or until tender.
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While the veggies are cooking, toast the pecan nuts in a dry, medium sized frying pan for 5 minutes or until they start to brown. Put the nuts on a plate and set aside.
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Use the same dry frying pan to fry the bacon bits until crispy.
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When the veggies are cooked, gently toss in the bacon bits and toasted pecans, pile onto a salad platter and serve!
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TO MAKE THE DRESSING:
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Place all ingredients in a medium size bowl and stir together until combined. Season to taste, and serve either alongside the salad or drizzled over the salad.
This salad is just not the same without the dressing, it pulls all the flavours together perfectly!
