Cauliflower Antipasto Salad

Ingredients

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• 1 medium head cauliflower, cut into bite-size pieces
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• 1 tablespoon olive oil
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• ½ teaspoon salt, or to taste
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• ¼ teaspoon freshly ground black pepper
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• ½ cup chopped celery
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• ½ cup raisins
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• ½ cup shredded carrots
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• ½ cup mayonnaise
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• ¼ cup chopped red onion
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• 2 teaspoons white sugar, or to taste
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• ⅓ cup toasted chopped pecans
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• 3 strips cooked bacon, crumbled
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Instructions

1. 1
   Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
2. 2
   Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
3. 3
   Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
4. 4
   Remove from the oven and allow to cool, slightly, about 5 minutes.
5. 5
   Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
6. 6
   Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.