Roasted Cauliflower Salad Recipe

I am loving this Roasted Cauliflower Salad Recipe and I know you will too. It’s the perfect Summer side dish.

I wouldn’t say it’s exactly like potato or pasta salad but it makes a fine substitute and the whole family loves it. Take it to a party or keep it to yourself to eat during busy weeknights.

🥘Roasted Cauliflower Salad Ingredients:

• 1 Cauliflower Fresh roasted or steamed florets- medium sized head- about 4 cups

I roasted my cauliflower head whole in my Ninja Foodi. I LOVE this appliance.

Quick roasted Cauliflower:

1. Medium head Cauliflower with leaves removed.
2. Cut an X in the head with a sharp knife that goes half way down the head.
3. Pressure cook for 3 minutes.
4. Basted cauliflower with 1/8  cup olive oil, 1/4 tsp garlic powder and 1 tablespoon Parmesan.
5. Air fry for 8 minutes.
6. Chop into small, bite sized pieces
7. continue with Roasted Cauliflower Salad Recipe

This recipe for Roasted Cauliflower from MyKetoKitchen.com is really good too and you should check it out whether you want to use it in this recipe or not.

Or, you can just steam fresh cauliflower florets. Either way will be good but the crispy texture and toasty flavor makes this salad even better.

• 6 slices crispy bacon crumbled or chopped

Cooking the bacon while you hard boil the eggs and roast the cauliflower really speeds the active time in this Roasted Cauliflower Salad Recipe up.

• 2 hard boiled eggs chopped
• 1/2 cup Celery thinly Sliced
• 1/4 cup green onions ( about 1/2 small bunch) or to taste

You can use any type of onion that you want but green onions and chives have a lot less carbohydrates than their traditional counterparts.

• 2 tbsp capers

You can use chopped dill pickles if you don’t have or don’t like capers.

• 1/4 tsp red pepper flakes

This is one of those *to taste ingredients that I love to throw into every recipe. I really love spicy foods but I think that less is more in this recipe.

It’s up to you and the salad gets spicier over time (once the flavors meld).

• 1/2 cup mayonnaise
• 1/4 cup mustard or to taste- I like stone ground but use what you like.
• salt & pepper to taste

I am always hesitant to add salt to salad recipes that might be used for meal prep.

Salt draws water out of veggies and no one likes a watery salad. So, if you are making this recipe ahead…leave the salting until just before you serve this dish or let people salt their own at the table.

👩🏽‍🍳How to make the Cauliflower Salad:

• Roast cauliflower, fry bacon and hard boil eggs at once to save time if you haven’t already.
  
• Chop vegetables, eggs, bacon and add them to a large mixing bowl.
• Mix mustard, mayo, pepper flakes and capers in a separate bowl.
• Add the remaining ingredients and sauce mixture and combine with the vegetables. Taste and add salt and pepper to your liking.

🥗 Storage

• Serve and enjoy or IMMEDIATELY store in the fridge for 3-5 days in an airtight container.
• Do not salt this salad unless you are serving right away.

📋 Tips & Variations:

• Leave out the bacon if you are vegetarian. Replace with your favorite vegetarian substitute.
• Vegan friendly mayo and replacing the eggs with artichoke hearts is a great vegan friendly option.

Foods that Compliment the Roasted Cauliflower Salad Recipe:

• Crock Pot Carnitas
• Any Meat Grilled with this BBQ Sauce
• Fried Coconut Chicken Strips
• Personal Pizza

That’s it!

You’re ready to get cookin’.  I hope you love this salad.

As always, please let me know in the comments below if you have any questions or make any awesome discoveries like how amazing this salad tastes with Low Carb Ranch Dressing (I want to try that next).

Toodaloo for now~

Brandy

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.