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Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, small dice bacon.

  • 4 slices bacon

• STEP 3

  Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate. Set aside.

• STEP 4

  Meanwhile, fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

• STEP 5

  While the water is heating, wash and dry the fresh produce.

  • 1 1/2 medium heads cauliflower
  • 3 sticks celery
  • 1 small bunch fresh dill

• STEP 6

  Using a clean cutting board, cut cauliflower into 1-inch florets and slice stems into smaller pieces.

• STEP 7

  Once the water comes to a boil, uncover, then add cauliflower and salt; stir for a few seconds. Cook until tender-crisp, 3-4 minutes. Drain and set aside to cool slightly.

  • 3/4 tsp salt

• STEP 8

  Meanwhile, place mayo, Dijon, vinegar, and spices in a large bowl; whisk to combine the dressing.

  • 1/2 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 3/4 tsp garlic powder
  • 3/4 tsp curry powder
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp paprika

• STEP 9

  Peel and mince shallots. Add to the bowl with the dressing.

  • 2 shallots

• STEP 10

  Trim and small dice celery. Add to the bowl.

• STEP 11

  Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl, along with the cauliflower, and stir to combine the salad.

• STEP 12

  Transfer salad to a serving bowl and sprinkle with crispy bacon. Enjoy!