By Jordan, Tasting Specialist at
Central Market San Antonio/Central Market Broadway
1 lb potatoes cut in 1 ½ inch pieces
½ head of cauliflower
1 c Bentley’s Batch 5 Reserve BBQ sauce
¼ – ½ c mayo
½ c parsley, chopped
½ c green onions, chopped
½ c Monterey Jack cheese
Olive oil
Salt & pepper
12 oz pkg bacon, cooked, chopped and set aside
400 F oven
On 2 sheet pans, roast the potatoes and cauliflower with olive oil and salt & pepper until tender or charred. In a large bowl, whisk together mayo & Bentley’s Batch 5 until evenly combined. Pour the mixture onto the vegetable & mix. Add in the onions, bacon, cheese; fold together until combined. Refrigerate for 30 min to an hour & serve topped with chopped parsley.
