Simplicity is the secret behind this vegetarian keto cauliflower salad. Easy to make and rich in flavour, this keto salad is the perfect way to get more veggies into your diet.
You probably already know how versatile cauliflower is. For example, you can use it to make a low-carb version of rice or mashed potatoes, a base for pizza or vegan curry. Over the last few years, this humble vegetable has been rediscovered for its versatility, flavour and nutritional profile. Cauliflower is a wonderful source of vitamins, minerals and antioxidants; it has a good amount of fibre and is low in calories.
This low-carb salad has a delicious combination of tasty ingredients, spices and olive oil. This recipe is also naturally gluten-free. To make it, you’ll need:
- cauliflower
- cherry tomatoes
- olives
- mozzarella
- fresh basil
- olive oil
- black pepper
- chilli flakes
- salt
You can easily make a vegan version of this salad: all you have to do is finding a suitable alternative for the cheese. The mozzarella is the only ingredient you’ll need to swap.
This keto salad does not have a complicated preparation. To optimise how you spend your time in the kitchen, prepare the other ingredients (or anything else you need for lunch/dinner) while you wait for the roasted cauliflower.
To make this vegetarian keto cauliflower salad, simply follow these steps:
- Cut the cauliflower into small pieces and the cherry tomatoes in half. Place them in a baking tray, add a drizzle of olive oil (approx. 1 1/2 tablespoon), a pinch of salt and black pepper. Roast the vegetables in a preheated oven at 180°C for 15-20 minutes.
- Once the vegetables are ready, allow them to cool down.
- Prepare the other ingredients for the salad: cut the olives and the mozzarella into small pieces.
- Once the roasted vegetables will be at room temperature, mix all the ingredients and add a drizzle of olive oil (approx. 1 1/2 tablespoon), chilli flakes, salt and pepper. Finish with fresh basil.
If you have never tried roasted vegetables in a salad before, this combination will surprise you. The right mix of textures and flavours can turn a boring salad into a delicious meal and this is exactly what you do when you combine roasted and raw ingredients. Not all roasted vegetables work well when served at room temperature but cauliflower is one of them.
Common questions about this keto salad:
- Can I make it in advance? Yes, but ensure the ingredients are at room temperature when you serve it. Add the basil just before serving.
- Can I use cauliflower rice instead of fresh cauliflower? The recipe will be completely different in terms of taste, so it’s better to use a whole fresh cauliflower.
- Can I add different spices? Yes, but something that makes a good pair with the other ingredients. Don’t pick something that will cover the flavour of roasted tomatoes and basil.
Vegetarian keto cauliflower salad
Ingredients
- 380 g cauliflower
- 65 g cherry tomatoes
- 120 g mozzarella
- 80 g green olives
- 3 tbsp olive oil
- 5-6 leaves of fresh basil
- ⅓ tsp chilli flakes
- a pinch of black pepper
- a pinch of salt
Instructions
- Cut the cauliflower into small pieces and the cherry tomatoes in half. Place them in a baking tray, add a drizzle of olive oil (approx. 1 1/2 tablespoon), a pinch of salt and black pepper.
- Roast the vegetables in a preheated oven at 180°C for 15-20 minutes. Once the vegetables are ready, allow them to cool down.
- Prepare the other ingredients for the salad: cut the olives and the mozzarella into small pieces.
- Once the roasted vegetables will be at room temperature, mix all the ingredients and add a drizzle of olive oil (approx. 1 1/2 tablespoon), chilli flakes, salt and pepper. Finish with fresh basil.
Notes
- This recipe makes 2 large servings or 3 smaller portions.
- Use just the florets for the recipe and keep the rest of the cauliflower for other preparations.
Nutrition
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