These cheese blintzes have a ricotta and cream cheese filling that is sweet and lemony. They are ideal for any kind of special breakfast. When the topic of cheese blintzes is brought up in conversation with someone who has visited (or once lived in) New York City, you almost always notice a smile appear on their face. Although the steps in this recipe appear to be complicated, they are not.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 slices bacon
- 1 head cauliflower, chopped into bite size pieces
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- ½ cup fat-free sour cream
- ½ cup reduced-fat mayonnaise
- 4 ounces shredded sharp white Cheddar cheese
- 4 green onions, chopped
- 1 bunch chopped fresh chives
- 2 dashes hot pepper sauce (such as Frank’s RedHot®)
- ¼ teaspoon paprika
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
- Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
- Cook’s Note
- If you have the time, this is also good with a homemade dry ranch dressing mix stirred into the sour cream and mayo before mixing with the cauliflower. If you like more or less mayo and sour cream, start with a 1/4 c. more or less than what the recipe states. The choice in cheese is all up to you, too. I like using white Cheddar because I like the bite that it gives to the salad. It’s all personal taste so have fun with the recipe! Baking time may vary depending on how done you want your cauliflower. We like this salad best with BBQ’ed chicken or fish.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 329 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it; hubby didn’t. I made it for him to replace potato salad. : (
Used full-fat Best mayo and sour cream. Doubled the garlic and used 1 t. smoked paprika. Nice and crunchy and tasty. A nice change from the usual salads.
I’ve made this several times, each a little differently, and it’s always good. The recipe as written does not really need any changes made to it but as the cook note’s it’s all up to personal preference. I love this when bbqing. It is lighter than potato salad and great on a hot summer day!
I tweaked the recipe to make it my own but my family absolutely loves loaded cauliflower salad. I’ve taken it too many family get-togethers and always get compliments and usually someone asks for the recipe.
Yummmmmmm!!!! I loved this!!!! I had some cauliflower that I was planning on making mashed cauliflower but then discovered this recipe from watching the YouTube channel called A Peek Inside. I used full fat sour cream and mayo though. I didn’t have green onion or chives so I omitted them but used some sweet relish for a little zing and crunch. So good!!!! I did add green onion later when I had a chance to stop at the grocery store and it was definitely better. (My store was out of chives though). Thanks so much for this recipe! Will make again and again. Oh and I did use some ranch dressing mix as suggested, and used smoked paprika instead of regular paprika.
This salad was delicious and perfect for a pot luck. I used plain Greek yogurt instead of the sour cream. Next time I will use less mayo and Greek yogurt. Definitely a keeper recipe
Loved this, and so did everyone where I served it! This one is going on my “take to parties” list. Thanks for the recipe!
Extremely easy. Had everything except the fresh head of cauliflower on hand already. Adequate replacement for the potato salad I can’t have on keto. The ranch dip did kick it up a notch. Instead of regular hot sauce, I used smoked chipotle tabasco. Turned out a tad to salty for my liking but I think that came from either the cheese or bacon I added. The roasted cauliflower was perfect out of the oven. Maybe next time I will omit salt altogether. This will go on my list of side items to take to a party.
Super good salad. Couldn’t tell is was cauliflower. Great for the keto diet. Couldn’t stop eating it! Will double the recipe next time.
I made for a 2 family BBQ with 4 teenagers and 2 couples. it was a huge success. the kids absolutely loved it. I doubled the recipe and filled a large aluminum roasting pan. it was completely gone by the end of the night. highly recommended.
This turned out so good!! I did use some ranch seasoning (another recipe from Allrecipes) and I didn’t use any cheese simply because I didn’t have any….still turned out as the best cauliflower salad I’ve had. We use cauliflower as much as possible in place of potatoes to cut back on carbs, my son has type 1 diabetes. This does not taste like you are giving anything up! Next time I’m gonna try adding a little horseradish : )
My oh my! I have an Atkins cauliflower “potato” salad that I usually make and like a lot. The roasted cauliflower and the hot sauce drew me to try this one, and I’m glad I did! The only change I made was to use red onion instead of green since that is what I had on hand. This is fantastic!
This was really good! I made it exactly per the recipe, and really enjoyed it. The little pieces of cauliflower somehow translated into a more delicate flavor than big chunks (?!), and if I had not known it was cauliflower, I would not have known. I just would have thought “What a great, crunchy, tasty salad.” I recommend this recipe wholeheartedly!
This was really good! I made it exactly per the recipe, and really enjoyed it. The little pieces of cauliflower somehow translated into a more delicate flavor than big chunks (?!), and if I had not known it was cauliflower, I would not have known. I just would have thought “What a great, crunchy, tasty salad.” I recommend this recipe wholeheartedly!
Made it over Labor day weekend for family gathering and Everyone liked it. Will definitely make again.
I made as written (including the submitter’s hint to add ranch dressing mix) and liked it, however I will love it when I leave out the cheese next time I make it. Shocking, as I usually love cheese in my dishes.
This was a great salad. Only made a small head as wasn’t sure if hubby would like it. He loved it and we ate almost the whole dish. Will make this one again!
I’ve made a lot of unusual cauliflower recipes this summer, and this is my favorite so far. I’ll admit I didn’t actually measure anything. Cauliflower heads vary so much in size it doesn’t make sense to me to be wedded to exact amounts of ingredients. But I used everything called for, including extra sharp (orange) cheddar, and seasoned to taste. (Though I subbed red pepper flakes for hot sauce because I prefer it.) I eat a low carb high fat diet, so I didn’t substitute in any low fat products. I expect that helps it taste good. I foresee eating this a lot and sharing it at potlucks and summer picnics. Of course you can tweak the recipe to suit your own taste. Someday I’ll try it with a bit of spicy mustard, I’m sure.
My family loved this! I made it exactly as written in the recipe but I was not able to wait the 1-2 hours for it to chill in the fridge- it was still so good. I can’t wait to eat the leftovers tomorrow when it has chilled and the flavor have mixed overnight. I may slightly decrease the amount of mayo & sour cream next time I make it but will wait until I see how it is after it sits overnight.
I was skeptical that cauliflower could replace the potato from a texture and flavor aspect. However this recipe totally surprised me! This is super good, and easy to make! Great recipe!
Very good…my version: apparently I was having a senior moment, or a moment of not paying attention, as I steamed, instead of roasted, my cauliflower. Salad was still very good, but, I’m sure, even better with roasted cauliflower!