My latest cooking adventure was Low Carb Roasted Cauliflower and Asparagus Salad with Warm Bacon Dressing. Ever since I found out just how absolutely fabulous roasted cauliflower is I have been thinking of different ways I can use it in recipes. I have making various salads a lot lately and I decided to combine by two favorite veggies (at the moment) into an epically delicious salad.
1 bunch of asparagus cut into one inch pieces
Oil for drizzling
Salt and pepper
4 pieces bacon
1 Tbsp Dijon mustard
1/2 Tbsp apple cider vinegar
1 tsp of sweetener of choice (I used Swerve)
Preheat the oven to 400 F.
Place the cauliflower on a baking sheet lined with parchment paper. Drizzle with the oil of your choice and season with salt and pepper. Toss to coat the cauliflower in the oil. Roast for 15 minutes flip the cauliflower over and roast for another 5 minutes. Add the asparagus to the pan and toss to coat in oil (adding additional oil and seasoning if necessary) and roast both the cauliflower and the asparagus for 10 minutes.
Meanwhile, fry the 4 pieces of bacon. Set the bacon on a paper towel to drain and add the renderings to a small saucepan.
Over low heat, whisk in the Dijon mustard, vinegar, and sweetener. Whisk until smooth.
Once the veggies have roasted, place them in a large bowl. Crumble the reserved bacon into pieces and add it to the veggies. Stir to combine. Pour the warm bacon dressing over the veggies and toss to coat.
Net Carb Count*: