Low-Carb German Potato Salad

Ingredients

• 1 1/2 lbs. cauliflower
• 12 oz. thick cut bacon
• 1/2 cup chopped shallots
• 1/2 cup thinly sliced green onion
• Sea salt and fresh-ground black pepper to taste
• 2 T bacon fat
• 3 T red wine vinegar
• 2 T stone-ground mustard

Directions

1. Cut the bacon into small pieces. Set a very large frying pan over high heat; a deep non-stick pan measuring 12 inches across works well here. Once the pan is hot, add the bacon, lower the heat to medium high, and cook, stirring frequently, until every piece is crisp. Shut off the heat, transfer the bacon to a plate lined with a double layer of paper towels, and leave it to drain.
2. As the bacon cooks, trim the cauliflower into bite-sized pieces and get water boiling in a vegetable steamer, or use a pan. Add the cauliflower once the water is boiling, then steam or boil for 7 minutes, just until tender without turning mushy. Check it after 6 minutes if you want to be careful. Pour the cauliflower into a colander in the sink and drain it very well.
3. Chop the shallots to make 1/c chopped shallots. Shallots are especially good here if you can get them, though red onion will also work. Slice the green onions thinly.
4. Pour off the bacon grease from the pan, leaving 1 tablespoon behind, and reserve 2 tablespoons bacon fat for the dressing. Warm the 1 tablespoon bacon fat over medium-high heat, then add the shallots and cook until they smell sweet and begin to brown. Take the shallots out of the pan and add them to the plate with the bacon.
5. Return the pan to medium heat and add the reserved 2 tablespoons bacon fat along with the red wine vinegar and stone-ground mustard. Heat the mixture until it is just about to bubble.
6. Add the thoroughly drained cauliflower to the pan. Cook for 3-4 minutes, turning the pieces several times, until the cauliflower is hot and evenly coated in the dressing.
7. Turn off the heat. Add the bacon and shallots back to the pan and stir gently. Fold in the green onions, season with sea salt and fresh-ground black pepper, and serve the salad hot or warm.