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BLT Cauliflower Salad

BLT cauliflower salad with roasted cauliflower, crispy bacon, juicy tomatoes, and a creamy ranch-style dressing. It’s a low-carb, keto side with golden florets and a hearty cheddar finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower and toppings
  • 1 cauliflower 1 large head, cut into florets
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 10 bacon slices, cooked and crumbled
  • 2 cup cherry tomatoes halved
  • 2 cup romaine lettuce chopped
Creamy dressing and finish
  • 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. Keep a sheet pan ready so the cauliflower can roast right away.
  2. Toss cauliflower with olive oil, salt, and pepper until evenly coated. Spread it in a single layer for even browning.
  3. Roast for 20-25 minutes at 425°F until golden and tender. Check once near the end for caramelized edges.
  4. Let the cauliflower cool completely. This prevents the salad from getting watery and keeps it crisp.
Assemble and chill
  1. Combine cauliflower, bacon, cherry tomatoes, and romaine lettuce in a bowl. Toss gently so the lettuce stays bright green.
  2. Mix ranch dressing, mayonnaise, and lemon juice in a separate bowl until smooth. Stir thoroughly to fully combine the tangy lemon.
  3. Toss the salad with the dressing and top with cheddar cheese. Add the cheese last so it stays distinct on top.
  4. Refrigerate for 1 hour before serving. Chilling helps the flavors meld and firms up the dressing.

Notes

For best texture, cool the roasted cauliflower completely before assembling so the romaine doesn’t wilt. Refrigerate leftovers in an airtight container up to 3 days; freezer is not recommended because the lettuce and dressing texture will degrade. Swap the ranch dressing for a Greek-yogurt ranch-style dressing to reduce calories while keeping the creamy tang.