BLT Cauliflower Salad

BLT cauliflower salad with roasted cauliflower, crispy bacon, juicy cherry tomatoes, and creamy ranch dressing. It’s a low-carb, keto side with a cheddar finish and a chilled, toss-and-serve texture.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

chilling 1

Total Time 1 35

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

cauliflower

1 large head cauliflower
2 tbsp olive oil
0.25 tsp salt and pepper

bacon and vegetables

10 slices bacon cooked and crumbled
2 cups cherry tomatoes halved
2 cups romaine lettuce chopped

ranch 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

Preheat the oven to 425°F. Set a sheet pan inside so it heats while you prepare the cauliflower.
Toss the cauliflower with olive oil, salt, and pepper. Spread it on the sheet pan in a single layer so it roasts evenly.
Roast for 20-25 minutes until golden and tender. Check once near the end for browning at the edges.
Let the cauliflower cool completely. This keeps the salad from turning watery.

Assemble and chill

Combine the cauliflower, bacon, cherry tomatoes, and romaine lettuce in a bowl. Toss gently to distribute everything evenly.
Mix ranch dressing, mayonnaise, and lemon juice. Stir until smooth and pourable.
Toss the salad with the dressing and top with cheddar. Fold just until coated so the lettuce stays crisp.
Refrigerate for 1 hour before serving. Chill helps the flavors meld and firms up the dressing.

Notes

Pro tip: cool the roasted cauliflower completely before mixing—warm florets cause excess moisture and soften the lettuce. Store covered in the refrigerator up to 3 days; the cheddar may dull slightly but stays tasty. Freezing isn’t recommended for best lettuce texture. For a dairy swap, use a low-lactose ranch or vegan mayo-style dressing while keeping the rest the same.