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Low Carb Roasted Cauliflower Salad Recipe
Prep Time
15 minutes
Total Time
70 minutes
Yield
4
servings
Ingredients
- 1 head cauliflower (cut into florets)
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¾ teaspoon pepper
- 1 tablespoon sherry vinegar
- 2 bunches watercress (stems removed (or lettuce of choice)
- 1 cup Gruyère (grated)
- ⅔ cup walnuts (toasted)
Nutrition Info Per Serving
Serving Size
1½ cup
Carbohydrates
8
g
Protein
15
g
Fat
37
g
Calories
410
Roasted Cauliflower Salad brings a fresh twist to your meals, perfect for a side dish or a light lunch. This low-carb recipe features nicely roasted cauliflower, peppery watercress, and the richness of Gruyère cheese, all coated in a simple vinaigrette. With only 8 grams of carbs per serving, it fits well into a low-carb lifestyle, which can help some individuals manage weight and metabolic health. Whip up this salad for a vibrant addition to your weeknight dinner or meal prep.
Instructions
For the roasted cauliflower:
- Preheat the oven to 400°.
- Toss the cauliflower with 2 Tbsp olive oil to coat and add 1 tsp salt and ¼ tsp pepper.
- Spread cauliflower onto baking sheet or roasting pan so they form a single layer.
- Roast in the oven for 30-35 minutes, tossing occasionally, until tender and dark golden.
- Remove from oven and let cool 10-15 minutes.
For the dressing:
- In a small bowl or jar, whisk the vinegar with remaining salt, pepper, and oil.
- For the salad:
- In a large salad bowl, toss the watercress, cheese, nuts, and roasted cauliflower.
- Toss with dressing until combined.
- Enjoy!
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