This robust salad is a savory ode to German-style warm potato salads, swapping spuds for tender cauliflower. The marriage of smoky, crisp bacon and sweetly caramelized shallots is brought together with a bold, tangy dressing of red wine vinegar and stone-ground mustard. Green onions add a fresh bite, creating a dish that’s warm, comforting, and bursting with flavor — perfect as a side dish or a light meal.

Ingredients

• 1 1/2 lbs. cauliflower, cut into bite-sized florets
• 12 oz. thick-cut bacon, diced
• 1/2 cup chopped shallots (about 3–4 large shallots; red onion can substitute)
• 1/2 cup thinly sliced green onion
• Sea salt and freshly ground black pepper, to taste

For the Dressing

• 2 Tablespoons reserved bacon fat (see notes for substitutions)
• 3 Tablespoons red wine vinegar
• 2 Tablespoons stone-ground mustard

Preparation

1. Crisp the Bacon: Heat a large, deep skillet (preferably non-stick) over high heat. Add the diced bacon, reduce heat to medium-high, and cook until the bacon is completely crisp, stirring frequently.Transfer bacon to a plate lined with paper towels to drain. Reserve 2 Tablespoons of bacon fat for the dressing and leave 1 Tablespoon in the pan.
2. Steam the Cauliflower: While the bacon is cooking, steam or boil the cauliflower florets for about 7 minutes, until tender but not mushy. Drain well in a colander.
3. Sauté the Shallots: Add the chopped shallots to the skillet with the 1 Tablespoon of bacon fat. Cook over medium-high heat until fragrant and lightly browned, about 3–4 minutes. Remove shallots and add to the plate with the bacon.
4. Make the Dressing: In the same pan, add the reserved 2 Tablespoons bacon fat, 3 Tablespoons red wine vinegar, and 2 Tablespoons stone-ground mustard. Stir and heat over medium heat until the dressing is nearly simmering.
5. Assemble the Salad: Add the drained cauliflower to the skillet, tossing to coat in the warm dressing. Cook for 3–4 minutes, turning often, until the cauliflower is heated through and well-coated.
6. Combine and Serve: Remove from heat. Stir in the crispy bacon, caramelized shallots, and sliced green onions. Season generously with sea salt and freshly ground black pepper.
7. Serve hot or warm — it’s equally delicious either way!

Cook’s Notes

•  Shallots vs. Red Onion: Shallots add a delicate, sweet bite, but red onions offer a vibrant, sharp crunch if preferred.
• Fat Substitution: You can substitute olive oil for bacon fat if you prefer a lighter dish.
• Leftovers: This salad reheats beautifully in a non-stick skillet, making it perfect for meal prep!