Low-Carb German Potato Salad

Directions

Dice bacon and heat a very large frying pan over high heat. I used a deep non-stick frying pan that was 12 inches across. When the pan is hot add the diced bacon, turn heat to medium high, and cook until the bacon is completely crisp, stirring often. When bacon is completely crisp, turn off heat and remove bacon to a plate covered with a double layer of paper towels. Let bacon drain well. While bacon cooks, cut cauliflower into bite-sized pieces while you bring water to a boil in the vegetable steamer . When water boils, add cauliflower and steam or boil for 7 minutes, or until cauliflower is soft but not mushy. Drain cauliflower well in a colander placed in the sink. Chop up shallots to make 1/c chopped shallots. Thinly slice green onions. Remove all but one tablespoon bacon grease from the pan, saving 2 tablespoons bacon fat for the dressing. Heat the one tablespoon bacon fat over medium-high heat and cook the shallots until they are fragrant and starting to brown. Remove shallots from pan and put on the plate with the bacon. Add the other 2 tablespoons bacon fat, the red wine vinegar, and the stone-ground mustard to the frying pan and cook over medium heat until it's almost starting to boil. Add the well-drained cauliflower into the pan and cook 3-4 minutes, turning it over several times, until the cauliflower is steaming hot and well-coated with dressing. Turn off heat, add bacon and shallots, and gently stir to combine. Stir in green onions, season with sea salt and fresh ground black pepper, and serve hot or warm.