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BLT Cauliflower Salad

BLT cauliflower salad with roasted cauliflower, crispy bacon, tomatoes, and creamy ranch dressing. It’s a low-carb keto side that stays crunchy with chopped romaine and melty cheddar.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Roasted cauliflower base
  • 1 cauliflower
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 10 bacon slices, cooked and crumbled
  • 2 cup cherry tomatoes halved
  • 2 cup romaine lettuce chopped
Creamy BLT dressing
  • 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 so it’s hot when you roast the cauliflower.
  2. Toss the cauliflower with olive oil, salt, and pepper until evenly coated and glossy.
  3. Roast for 20-25 minutes at 425°F until golden on the edges and tender when pierced.
  4. Let the cauliflower cool completely so it doesn’t wilt the lettuce or loosen the dressing.
Assemble and chill
  1. Combine the cooled cauliflower, bacon, cherry tomatoes, and romaine lettuce in a bowl.
  2. Mix ranch dressing, mayonnaise, and lemon juice in a separate bowl until smooth.
  3. Toss the salad with the dressing to coat, then top with shredded cheddar.
  4. Refrigerate for 1 hour to let flavors meld and the salad firm up before serving.

Notes

For a tighter BLT-style bite, keep the cauliflower spread in a single layer on the sheet pan to encourage browning. Store covered in the refrigerator for 3-4 days; freeze is not recommended because the lettuce texture degrades. For a dairy-light option, use reduced-fat cheddar and a reduced-fat ranch to cut calories while keeping the creamy coating.