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Keto Roasted Cauliflower and Bacon Salad Recipe

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A cozy and filling keto salad made with roasted cauliflower, crispy bacon, and a creamy, tangy dressing. It’s perfect for lunch, dinner, or meal prep—and you won’t miss the carbs.

Ingredients

Scale

For the Salad:

  • 1 large head of cauliflower (cut into small florets)

  • 6–8 slices thick-cut bacon

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • ½ small red onion, thinly sliced

  • 1 stalk celery, finely chopped (optional)

  • A handful of chopped parsley (optional)

  • ¼ cup chopped toasted almonds or sunflower seeds (optional)

For the Dressing:

  • ⅓ cup mayonnaise

  • 1 tsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1 small garlic clove, grated or crushed

  • Salt and pepper to taste

Instructions

  • Preheat oven to 425°F (220°C).

  • Toss cauliflower with olive oil, salt, and pepper. Spread on a tray.

  • Roast for 25–30 minutes, flipping halfway, until golden brown and slightly crispy.

  • Cook bacon in a pan or oven until crispy. Let it cool, then chop.

  • Whisk dressing ingredients in a small bowl. Adjust seasoning to taste.

  • In a large bowl, mix roasted cauliflower, bacon, onion, parsley, celery, and nuts/seeds if using.

  • Pour dressing over the top and gently toss to coat everything.

  • Serve warm, at room temp, or chilled.

Notes

  • For extra flavor, drizzle a bit of leftover bacon fat over the cauliflower before roasting.

  • Keeps well in the fridge for up to 4 days.

  • Don’t freeze it—texture won’t hold up.

  • You can add boiled eggs, avocado, or cooked chicken to make it a full meal.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-roasted-cauliflower-bacon-salad/