If you are on the lookout for a vibrant, satisfying dish that packs flavor without piling on carbs, then the Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe is about to become your new best friend. This salad perfectly balances the nutty depth of roasted cauliflower with the punchy crunch of radishes and celery, all elevated by crispy bacon and sharp cheddar cheese. The creamy, tangy dressing wraps it all together, making every bite a delightful experience. Whether you’re meal prepping for the week or need a standout dish for your next gathering, this recipe brings warmth, texture, and lots of personality to your table.
Ingredients You’ll Need
This recipe proves that simple ingredients can create big flavors and textures. Each element plays a special role, from the tender roasted cauliflower to the savory bacon crumbles and creamy dressing, resulting in a well-rounded dish that’s anything but ordinary.
- Cauliflower (1 head): The star of the salad, roasted to tender crisp perfection with a slightly nutty flavor.
- Olive oil (1 tablespoon): Helps roast the cauliflower to a beautiful golden brown while adding fruity notes.
- Salt and pepper (to taste): Essential seasoning that enhances all the ingredients.
- Radishes (1/2 cup, sliced): Adds a refreshing crunch and a slight peppery bite.
- Celery (1/2 cup, chopped): Offers crisp texture and a mild, fresh flavor.
- Sharp cheddar cheese (1/2 cup, shredded): Brings a rich, tangy creaminess that pairs beautifully with cauliflower.
- Green onions (2, chopped): Adds color and a mild onion bite to brighten the salad.
- Bacon (4 slices, cooked and crumbled): For smoky, crispy goodness that takes the salad to the next level.
- Mayonnaise (1/2 cup): Forms the creamy base of the dressing.
- Sour cream (1/4 cup): Adds a slight tang and smooth texture to the dressing.
- Pickle relish (3 tablespoons, dill or sweet): Lends a sweet and tangy pop that surprises the palate.
- Dijon mustard (1 teaspoon): Offers a gentle heat and complexity to the dressing.
- Apple cider vinegar (1 tablespoon, optional): Adds brightness and balances the creaminess perfectly.
How to Make Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe
Step 1: Prepare and Roast the Cauliflower
Start by preheating your oven to 425 degrees Fahrenheit. While the oven warms up, cut the cauliflower into small, bite-size florets, making sure to discard the thick core so every piece is enjoyable to eat. Spread the florets evenly on a parchment-lined baking sheet, drizzle with olive oil, and give them a generous sprinkle of salt and pepper. Toss everything gently with your hands so each floret gets coated in oil and seasoning. Roast until they’re tender but still have a slight crunch, about 15 minutes. Allow the cauliflower to cool completely before moving on to the next step—this will help keep your salad fresh and crisp.
Step 2: Whisk Together the Dressing
While the cauliflower is cooling, mix up the delicious dressing that brings this salad together. In a small bowl, whisk the mayonnaise, sour cream, pickle relish, Dijon mustard, and apple cider vinegar. Taste and season with salt and pepper as needed. This dressing balances creaminess with a punch of tang, complementing the roasted cauliflower and crisp veggies beautifully.
Step 3: Combine Salad Ingredients
In a large mixing bowl, bring all the elements of the salad together. Add the cooled roasted cauliflower, sliced radishes, chopped celery, shredded cheddar, chopped green onions, and crumbled bacon. Pour the dressing over and gently toss until everything is evenly coated and well combined. This is where the magic happens — a variety of textures and flavors come together to make each bite truly satisfying.
Step 4: Chill Before Serving
For optimal flavor and texture, cover the salad and refrigerate it for at least 2 hours. This resting time allows the dressing to meld with the ingredients, melding the flavors into one harmonious salad that’s bright, creamy, and irresistibly tasty.
How to Serve Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe
Garnishes
Want to add a little extra wow factor? Sprinkle some freshly chopped parsley or chives on top for a pop of green and herbal freshness. A few extra bacon crumbles or a pinch of smoked paprika can also add visual appeal and deepen the smoky flavors. These little touches make the salad feel extra special when serving guests or enjoying a treat yourself.
Side Dishes
This salad shines as a main dish for a light lunch or dinner, but it’s also a fantastic side. Pair it with grilled chicken or steak for a low carb feast, or serve alongside a hearty soup for a comforting meal. Its bright flavors and crunchy textures bring balance to richer mains beautifully.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or sturdy lettuce cups for an easy handheld snack. You can also layer it in a glass jar for a pretty picnic presentation or meal prep option. No matter how you plate it, the Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the dressing from absorbing unwanted odors. Just give it a gentle toss before serving leftovers to redistribute any dressing that may have settled.
Freezing
Because of the mayonnaise-based dressing and crunchy veggies, this salad does not freeze well. Both the texture and taste will suffer, so it’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served cold or at room temperature to preserve its crisp textures and fresh flavors. If you prefer, you can bring it to room temperature by resting it out of the fridge for 20–30 minutes before serving.
FAQs
Can I use a different cheese if I don’t have sharp cheddar?
Absolutely! While sharp cheddar adds a great tangy bite, you can substitute with Monterey Jack, Colby, or even a bit of feta for a different flavor profile that still complements the salad beautifully.
Is there a way to make this salad dairy-free?
Yes! To make this recipe dairy-free, use a dairy-free mayonnaise and sour cream alternative and skip the cheese or replace it with a dairy-free cheese substitute. The salad will still be creamy and delicious.
Can I prep this salad all at once or should I assemble it before serving?
It’s best to roast and cool the cauliflower and prepare the dressing ahead of time, then toss everything together just before refrigerating to allow flavors to meld. This keeps the textures fresh and vibrant.
What can I use instead of bacon if I want a vegetarian version?
For a vegetarian twist, try crispy smoked tempeh or coconut bacon for that smoky crunch. They provide texture and flavor that help maintain the salad’s satisfying quality.
How low carb is this salad?
This salad is very low in carbohydrates thanks to the cauliflower base and absence of starchy ingredients, making it perfect for low carb and keto-friendly meal plans.
Final Thoughts
There is truly something special about the Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe. It proves that healthy eating can be bursting with flavor and texture without any fuss. Whether you’re making it for a weekday treat or a weekend feast, this salad welcomes every season and occasion with open arms. I can’t recommend it enough — go ahead and try it. Your taste buds will thank you!
Print
Low Carb Roasted Cauliflower Salad with Bacon and Cheddar Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A flavorful and satisfying low-carb cauliflower salad featuring roasted cauliflower, crunchy vegetables, sharp cheddar cheese, and a creamy tangy dressing. This salad is perfect for a light lunch or a healthy side dish that keeps carbs low without sacrificing taste.
Ingredients
Roasted Cauliflower
- 1 head cauliflower
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Vegetables and Cheese
- 1/2 cup radishes (sliced)
- 1/2 cup celery (chopped)
- 1/2 cup sharp cheddar cheese (shredded)
- 2 green onions (chopped)
- 4 slices bacon (cooked and crumbled)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons pickle relish (dill or sweet)
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar (optional)
- Salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Prepare Cauliflower: Cut the head of cauliflower into smaller, bite-sized florets, removing the thick center core to ensure even cooking and pleasant texture.
- Toss with Oil and Seasoning: Place the cauliflower florets on a parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss and coat the florets evenly with oil and seasoning.
- Roast Cauliflower: Bake the cauliflower in the preheated oven for 15 minutes, or until it is tender-crisp. Remove and set aside to cool completely to room temperature before mixing.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, sour cream, pickle relish, Dijon mustard, and apple cider vinegar (if using). Season with salt and pepper to taste, adjusting for your preference.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled roasted cauliflower, sliced radishes, chopped celery, shredded cheddar cheese, chopped green onions, and crumbled bacon. Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld before serving. Serve chilled as a nutritious low-carb option.
Notes
- Make sure the cauliflower is completely cooled before mixing with the dressing to prevent wilting.
- You can swap bacon for turkey bacon for a leaner option.
- For a dairy-free version, omit cheese and substitute sour cream with a plant-based alternative.
- Adjust the amount of pickle relish to your taste depending on preferred sweetness or tanginess.
- This salad keeps well refrigerated for up to 3 days.
