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BLT Cauliflower Salad

BLT cauliflower salad with roasted golden cauliflower, crispy bacon, juicy tomatoes, and creamy ranch dressing. This low-carb, keto-friendly side is tossed and chilled so the flavors meld without getting watery.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower salad base
  • 1 cauliflower Cut into florets.
  • 2 tbsp olive oil
  • 0.5 salt Use to taste.
  • 0.5 pepper Use to taste.
  • 10 bacon Cooked and crumbled (slices).
  • 2 cup cherry tomatoes Halved.
  • 2 cup romaine lettuce Chopped.
  • 1 cup ranch dressing
  • 0.25 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 cup cheddar cheese Shredded.

Equipment

  • 1 sheet pan

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F and set a sheet pan inside to warm slightly, if you like. You should be ready to roast as soon as it reaches temperature.
  2. Toss cauliflower with olive oil, salt, and pepper until evenly coated. The florets should look glossy and speckled with seasoning.
  3. Roast for 20-25 minutes at 425°F until golden and tender. Look for browned edges and a fork-tender center.
  4. Let the roasted cauliflower cool completely on the sheet pan. This prevents the salad from becoming watery.
Assemble the BLT salad
  1. Combine cauliflower, bacon, cherry tomatoes, and romaine lettuce in a bowl. The mixture should be evenly distributed with visible red and green throughout.
  2. Mix ranch dressing, mayonnaise, and lemon juice until smooth. The dressing should look creamy and lightly tangy.
  3. Toss the salad with the dressing and top with cheddar cheese. You should see cheese scattered across the surface.
  4. Refrigerate for 1 hour before serving. The salad should be cold and set slightly so it holds together.

Notes

Pro tip: cool the cauliflower fully before mixing so the bacon-tomato-leixture stays crisp and the dressing doesn’t thin. Store covered in the refrigerator up to 3 days; do not freeze (lettuce and dressing texture will suffer). For a dairy-light swap, use reduced-fat ranch and reduced-fat cheddar while keeping the rest the same.