Easy Keto Roasted Cauliflower & Bacon Salad Recipe

You ever eat something and think, wait… why isn’t this in every restaurant ever?

That’s kind of what happens the first time you make this roasted cauliflower and bacon salad. It’s crispy on the edges, creamy in the middle, with salty bacon doing its thing, and that smoky roasted flavor tying it all together like a proper handshake.

And if you’re eating low carb or keto, this one’s gold. Zero weird ingredients. No coconut flour pretending to be bread. Just good food, made right.

Let’s get to it.

So… Why Cauliflower?

Look, cauliflower’s not trying to be a star. It’s more of a “does everything quietly” kind of vegetable. It doesn’t yell for attention. But roast it? Game over. The edges crisp up, the middle goes soft, and all that natural flavor gets deeper and nuttier.

Also, it’s low in carbs, which makes it a win if you’re cutting back on sugar or starch.

When you roast it with olive oil and sea salt and pair it with bacon, you don’t need a million spices or sauces. Just trust the process.

Why This Salad Works

Here’s the thing: most keto salads get boring fast. Lettuce, cheese, meat, repeat. After a week of that, your brain starts dreaming about potatoes and garlic bread.

This salad is different. It’s warm, it’s hearty, it’s filling. You won’t miss bread. Not even a little.

It also stores well in the fridge, which makes it solid for meal prep.

Highlights:

• Warm and filling (not your usual soggy lettuce thing)
• Easy to prep ahead
• Budget friendly
• No fancy ingredients
• Keto, gluten-free, grain-free
• Actually tastes good the next day

Ingredients

Alright, here’s what you need. You probably already have half of this in your fridge.

For the Salad:

• 1 large head of cauliflower (or 2 small)
• 6-8 slices of thick-cut bacon
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ small red onion (thinly sliced or chopped)
• A handful of chopped parsley (optional but adds freshness)
• 1 stalk of celery (finely chopped, optional for crunch)
• ¼ cup chopped toasted almonds or sunflower seeds (optional for extra crunch)

For the Dressing:

• ⅓ cup mayonnaise (use avocado oil mayo for a cleaner version)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 small garlic clove (grated or crushed)
• Salt and pepper to taste

Step-by-Step to Making this Keto Roasted Cauliflower & Bacon Salad

1) Prep the Cauliflower

Break up your cauliflower into small florets. Not too tiny—you want bite-sized but not crumbly. Spread them out on a baking tray lined with parchment paper.

Drizzle with olive oil. Sprinkle salt and pepper. Toss with your hands to coat everything evenly.

Pro tip: Give each floret some space on the tray. If they’re crowded, they’ll steam instead of roast.

2) Roast It

Pop that tray into a hot oven at 425°F (220°C). Roast for about 25-30 minutes. Halfway through, flip or shake the tray to get even browning.

You’re looking for golden edges. Slight char? That’s flavor.

3) Cook the Bacon

While the cauliflower’s doing its thing, cook your bacon. Either on a pan over medium heat or in the oven on a tray.

Get it crispy, not chewy. Once done, let it drain on paper towels, then chop it into bite-sized pieces.

Keep the bacon fat. Yep. Don’t toss it. You’ll use a bit of it in the dressing or drizzle a touch over the cauliflower if you’re feeling fancy.

4) Make the Dressing

In a small bowl, mix mayo, mustard, apple cider vinegar, garlic, and a pinch of salt and pepper. If you like a little heat, you can add a small splash of hot sauce.

Whisk it till it’s creamy.

Taste it. Too tangy? Add a pinch of sweetener (like a few drops of liquid stevia or monk fruit). Too thick? Add a teaspoon of water or leftover bacon fat to loosen it.

5) Put It All Together

In a big bowl, combine the roasted cauliflower, chopped bacon, red onion, celery (if using), nuts or seeds (if using), and parsley.

Pour the dressing over the top. Toss it gently. You don’t want to mash the cauliflower.

That’s it. You’ve just made a warm, salty, crunchy, creamy, smoky miracle in a bowl.

Storage Tips

If you’ve got leftovers, first of all, lucky you, it keeps well in the fridge for about 3-4 days.

Store it in an airtight container. Eat it cold, room temp, or warm it up just a little. Microwave or stove both work.

Just don’t freeze it. Roasted cauliflower doesn’t come back from the freezer the same.

Add-Ons & Swaps

Want to switch it up? You can.

Add-ins:

• Boiled eggs – Chopped up, they turn this into a proper meal
• Avocado – Creamy as heck, adds healthy fat
• Cheddar or goat cheese – Just a little crumble goes far
• Chopped pickles – For that extra tangy kick
• Shredded rotisserie chicken – Bam. Dinner’s ready.

Swaps:

• Turkey bacon – Lower fat, but not as crispy
• Greek yogurt instead of mayo – If you’re not strict keto
• Broccoli instead of cauliflower – Totally fine, just roast it the same way

Make It a Meal

This salad isn’t just a side dish. It can hold its own.

Here’s how people use it:

• Meal prep lunch: Throw it in containers and you’re set for the week.
• Lazy dinner: Add an egg or some grilled chicken, call it a night.
• Party food: Serve it warm or room temp, people won’t even realize it’s keto.
• BBQ side: Goes great next to ribs or burgers without the bun.

What It Tastes Like

Imagine if potato salad grew up and got a personality. That’s this.

It’s smoky from the bacon. The cauliflower is nutty and soft in the middle with crisp edges. The dressing is creamy and garlicky but not too heavy. The onion gives it a little zip.

And every once in a while, there’s a crunch from the almonds or celery.

You don’t eat this and think “I’m being healthy.” You eat this and think “Why am I not making this every week?”

People Who’ve Made It

Here’s what real folks are saying:

Karen – “Made it for my keto husband. Ended up eating most of it myself. No regrets.”

James – “Didn’t even miss the potatoes. I brought this to work, and my co-worker asked for the recipe.”

Tasha – “I added chopped pickles and chicken, and it turned into this weirdly amazing chicken salad situation. Definitely repeating that.”

Why Many Keto Folks Loves This Recipe

It hits all the buttons.

• It looks good in a bowl (seriously, cauliflower and bacon are photogenic)
• It feels like comfort food
• It’s low carb but still satisfying
• It’s easy to meal prep
• People are over lettuce-based keto salads. This feels cozy.

Also, you can dress it up however you want and it’s still hard to mess up. That makes it super shareable.

Conclusion

Don’t overthink this one. Just make it once and see how it fits into your week. If you’re eating keto, this fills that gap between “I want something quick” and “I need something tasty.”

If you’re not eating keto? Still works. Good food doesn’t care what diet you’re on.

And let’s be honest—bacon and roasted cauliflower never needed permission to taste this good together.

Quick Recap

What’s in it? Roasted cauliflower, crispy bacon, red onion, parsley, creamy dressing.

How long does it take? About 35-40 minutes total.

Is it make-ahead friendly? Yep.

Does it taste good cold? Shockingly, yes.

Low carb? Yup. Keto too.

Does it freeze? Nope.

Weird ingredients? Nope.

That’s a wrap. Now go roast that cauliflower, fry that bacon, and make something that doesn’t feel like a diet.

If you’ve made this once, drop a comment or pin it so you can find it again next time the salad section starts looking a little sad.

It only takes once to turn this into a weekly habit.

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