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
Scale
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.
