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The best roasted cauliflower salad.

Roasted Cauliflower Salad

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

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)
  • 23 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

  1. Prepare cauliflower: Roast a whole roasted cauliflower, let it cool, and cut into bite-sized florets.
  2. Cut vegetables: dice the fresh tomatoes, red onion and cucumber.
  3. Mix: add all of the salad ingredients to a large mixing bowl.
  4. Dressing: Pour dressing over the salad and toss to combine.
  5. Taste: add any more salt or pepper, as desired.

Notes

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

Keywords: roasted cauliflower salad, cauliflower salad