I will start by saying that this is not a salad. Apparently if it was a vegetable in the 50’s it could be considered a salad. . .
I cooked my cauliflower for about 6 minutes. It was still nicely firm.
While it was cooking I prepared the sauce. The flour melts into the bacon drippings so they are no lumps in the sauce. It really does cook up quickly too. I added the flour to the drippings when I was draining the cauliflower. This ensured everything stayed hot.
The sauce has a hint of a sweet and sour sauce. Maybe just not quite so sweet. The bacon adds the salty goodness that is bacon. I mean, bacon. . .
I served this as a side dish to my Stuffed Flank Steak. It made a great meal!
Hot Cauliflower Salad
1 Head Cauliflower
3 Slices Bacon
1 Teaspoon Flour
2 Tablespoons Vinegar
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Caraway Seed
Soak cauliflower in salted water for 15 minutes. Drain and rinse, split leaving some of the small leaves. Cover with boiling water, add salt and cook uncovered 6 to 7 minutes. Drain and keep hot. Cut bacon to 1/2 inch lengths and sauté over low heat until done. Remove from fat and place on absorbent paper to drain. Blend the flour into the drippings, then add remaining ingredients. Simmer for 30 seconds, stirring constantly. Pour over cauliflower in a salad bowl. Toss lightly but thoroughly. Sprinkle with bacon.
Comments