Loaded Cauliflower Salad

LOADED CAULIFLOWER SALAD WITH EGGS, BACON, PICKLES AND GREEN ONIONS 

Serves 4 to 6.
Ingredients:
1 medium head cauliflower, chopped into small florets 2 T. avocado oil or other neutral oil
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
5 slices bacon, diced
1/2 cup sour cream
1/2 cup avocado mayonnaise
2 hard-boiled eggs, finely chopped 
1/2 cup diced celery
1/2 cup diced dill pickles plus 1 T. pickle juice 
1/3 cup finely chopped green onions, divided use 
1 tsp. hot sauce
1/4 tsp. paprika, divided use

Directions:
1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt. Spread cauliflower onto a prepared baking sheet and bake until lightly golden, about 15 to 20 minutes. Remove from oven and allow cauliflower to cool completely.

2. While cauliflower is roasting, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels and cool; set aside.

3. In a mixing bowl, stir together sour cream, mayonnaise, and chopped eggs. Fold in half the cooked bacon, celery, pickles plus juice, 1/4 cup chopped green onions, hot sauce, and 1/8 tsp. paprika. Chill in the refrigerator for at least 2 hours prior to serving. Garnish with remaining chopped green onions and paprika.