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
- 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!
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