Directions:
- Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
- While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
- In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1479.62 Kcal (6195 kJ) | ||
| Calories from fat | 747.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.11g | 128% | |
|---|---|---|---|
| Cholesterol | 247mg | 82% | |
| Sodium | 7100.64mg | 296% | |
| Potassium | 3354.63mg | 71% | |
| Total Carbs | 85.87g | 29% | |
| Sugars | 22.98g | 92% | |
| Dietary Fiber | 19.07g | 76% | |
| Protein | 103.8g | 208% | |
| Vitamin C | 290.4mg | 484% | |
| Iron | 8mg | 45% | |
| Calcium | 360.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 111.12 Kcal (465 kJ) | ||
| Calories from fat | 56.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 128% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 82% | |
| Sodium | 533.28mg | 296% | |
| Potassium | 251.94mg | 71% | |
| Total Carbs | 6.45g | 29% | |
| Sugars | 1.73g | 92% | |
| Dietary Fiber | 1.43g | 76% | |
| Protein | 7.8g | 208% | |
| Vitamin C | 21.8mg | 484% | |
| Iron | 0.6mg | 45% | |
| Calcium | 27.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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