Description
Roasted Cauliflower Salad – a simple, delicious side salad for your next get-together or cookout that is plant-based, Whole30/Paleo and Dairy-Free!
Ingredients
Scale
- 1 head of whole roasted cauliflower (cooled)
- 2–3 roma tomatoes, diced
- 1/2 cup red onion, diced
- 1 cup cucumber, quartered
- 1 cup Italian Dressing (homemade or store-bought)
- kosher salt and ground black pepper, to taste
- Optional add-ins: olives or pepperoncini
Instructions
- Prepare cauliflower: Roast a whole roasted cauliflower, let it cool, and cut into bite-sized florets.
- Cut vegetables: dice the fresh tomatoes, red onion and cucumber.
- Mix: add all of the salad ingredients to a large mixing bowl.
- Dressing: Pour dressing over the salad and toss to combine.
- Taste: add any more salt or pepper, as desired.
Notes
- Instant Pot: if you have an Instant Pot and are short on time you can also use that to cook the whole head of cauliflower!
- Serve: we love to serve this veggie-filled salad at a BBQ or cookout with Grilled Burgers, Steaks, or a Spatchcock Chicken!
Nutrition
- Serving Size: 1 cup
- Calories: 147
- Sugar: 9.1 g
- Sodium: 434.4 mg
- Fat: 8.8 g
- Carbohydrates: 15.8 g
- Protein: 3.6 g
- Cholesterol: 0 mg