You should try this rock salt prime rib because it is juicy, moist, and flavorful. When it comes time to slice and consume the meat, the thick, salty crust easily slides off, leaving a really cool impression on your holiday table. The only downside I’ve discovered is that the drippings are definitely too salty for au jus or gravy; thus, prepare that separately from a pre-made mix. Horseradish sauce is recommended.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Cool Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
Ingredients
- 1 medium head cauliflower, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped celery
- ½ cup raisins
- ½ cup shredded carrots
- ½ cup mayonnaise
- ¼ cup chopped red onion
- 2 teaspoons white sugar, or to taste
- ⅓ cup toasted chopped pecans
- 3 strips cooked bacon, crumbled
Instructions
- Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
- 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.
- Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
- Remove from the oven and allow to cool, slightly, about 5 minutes.
- Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
- Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.
Reviews
Delicious. Definite keeper and will be making again. Used air fryer to quickly make the cauliflower.