Roasted Cauliflower Salad
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
- 2-3 tablespoons olive oil sub avocado oil
- 2-3 teaspoons garlic minced
- 1 head cauliflower leaves removed
- kosher salt and ground black pepper
- 2-3 roma tomatoes diced
- 1 cup cucumber quartered
- ½ cup red onion diced
- 1 cup Italian dressing creamy homemade Italian dressing or store-bought
Optional Add-Ins:
- olives or pepperocini
Instructions
- Prep: Preheat oven to 400℉.
- Roast Cauliflower: In a small bowl, mix 2-3 tablespoons olive oil and 2-3 teaspoons garlic. Place 1 head cauliflower in a cast iron skillet or oven safe dish and pour the garlic mixture on top. Rub it all over the cauliflower and season with kosher salt and ground black pepper. Bake in the oven for 30-40 minutes.
- Prepare Cauliflower: Let it cool slightly and cut into bite-sized florets.
- Combine: Put the roasted cauliflower florets in a large bowl with diced tomatoes, cucumbers, and red onion.
- Dressing + Taste: Pour 1 cup Italian dressing over the salad and toss to combine. Taste and adjust any flavors, as desired.
- Serve: Enjoy right away!
Notes
- Instant Pot: if you have an Instant Pot and are short on time you can also use that to make Instant Pot cauliflower!
- Serve: we love to serve this veggie-filled salad at a BBQ or cookout with char grilled burgers, perfectly grilled steaks, or a grilled spatchcock chicken!
Nutrition
Calories: 129kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 460mg | Potassium: 317mg | Fiber: 2g | Sugar: 6g | Vitamin A: 152IU | Vitamin C: 38mg | Calcium: 27mg | Iron: 1mg
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