- 1 medium head of cauliflower
- 1 cup shredded cheddar cheese
- 7 slices uncured bacon
- ⅔ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons chives, chopped
- 2 tablespoons light olive oil
- 4 teaspoons homemade ranch seasoning
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
Preheat oven to 400°F.
Wash and chop the cauliflower into small bite size florets and add it to a large bowl. Pour the olive oil and half of the ranch seasoning over the top, then toss to coat each piece.
Add cauliflower onto a baking sheet lined with parchment paper and bake for 30-35 minutes, or until slightly golden.
While the cauliflower is roasting, chop up the bacon and fry it in a skillet. Once crispy, drain onto paper towels and set aside.
In a large mixing bowl, add in the mayonnaise, sour cream, remaining ranch seasoning, smoked paprika and lemon juice, then whisk to combine.
Add in the roasted cauliflower into the bowl while it’s still hot, along with the shredded cheese, reserved bacon, dressing and chives.
Toss everything together until well combined and chill in the fridge for at least 1-2 hours before serving. The longer it sits, the better the flavor is.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.