Paleo German Potato Salad with Bacon (No Potato!)

Ingredients

• 1 large head Cauliflower
• 8 slices Bacon
• 1/2 Red onion
• 1/4 cup Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Coconut aminos
• 2 tbsp Olive oil
• 1/4 cup Fresh parsley
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the cauliflower into small florets. Steam or boil until tender-crisp, about 8-10 minutes. Drain and set aside.
2. 2Cook bacon in a large skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
3. 3Add the diced red onion to the skillet with the bacon fat and cook until softened, about 5 minutes.
4. 4Whisk in apple cider vinegar, Dijon mustard, and coconut aminos. Bring to a simmer.
5. 5In a large bowl, combine the cooked cauliflower, bacon vinaigrette, crumbled bacon, and fresh parsley. Toss to combine.
6. 6Season with salt and pepper to taste. Serve warm or cold.

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