Fully Loaded Cauliflower Salad

Ingredients

• stripsbacon
• head cauliflower, chopped into bite-sized piece s
• tablespoon sextra-virgin olive oil
• clove sgarlic, minced
• salt and ground black pepper to taste
• 1/2 cup fat-free sour cream
• 1/2 cup reduced-fat mayonnaise
• ounce sshredded sharp white Cheddar cheese
• green onions, chopped
• bunch chopped fresh chives
• dash eshot pepper sauce (such as Frank's RedHot)
• 1/4 teaspoon paprika

Instructions

1. Cook bacon in a large, deep skillet over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel lined plate; crumble when cool.
2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3. Toss cauliflower, olive oil, garlic, salt, and black pepper together in large bowl; transfer to the prepared baking sheet.
4. Cook in the preheated oven until cauliflower is lightly browned, 15 to 20 minutes. Cool.
5. Combine cauliflower, sour cream, and mayonnaise in a large bowl; stir. Stir in Cheddar cheese, bacon bits, green onions, chives, pepper sauce, and paprika. Taste; adjust seasonings if needed. Refrigerate before serving, 1 to 2 hours.