Prepare the cauliflower:
Cut the cauliflower into small florets, similar in size to bite-sized pieces. Blanch the cauliflower by briefly boiling it in water for about 2-3 minutes, then drain and place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with paper towels. Alternatively, you can use raw cauliflower if you prefer a crunchier texture.

Cook the bacon:
Cook the bacon slices in a skillet over medium heat until crispy, about 5–7 minutes. Remove from the pan, crumble the bacon, and set aside.

Make the creamy dressing:
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.

Assemble the salad:
In a large mixing bowl, combine the cauliflower florets, crumbled bacon, and halved cherry tomatoes. Add the creamy dressing and toss everything together until the salad is evenly coated.

Serve:
Garnish the salad with freshly chopped parsley and serve immediately. This creamy BLT cauliflower salad is perfect as a side dish or light main course.