Vegetarian keto cauliflower salad
Simple, easy to make and rich in flavour: this vegetarian keto cauliflower salad is the perfect way to get more veggies into your diet.
Servings 2 servings
Calories 471kcal
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
Calories: 471kcal | Carbohydrates: 13.6g | Protein: 17.7g | Fat: 40.4g | Fiber: 5.5g