Go Back

BLT Cauliflower Salad

BLT cauliflower salad with roasted cauliflower, crispy bacon, cherry tomatoes, and creamy ranch dressing. It’s a low-carb, keto-friendly side with golden-tender florets and a chilled finish for best flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
chilling 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

cauliflower salad base
  • 1 cauliflower 1 large head, cut into florets
  • 2 tbsp olive oil
  • 0.25 salt and pepper to taste
  • 10 slice bacon cooked and crumbled
  • 2 cup cherry tomatoes halved
  • 2 cup romaine lettuce chopped
creamy 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 oven to 425°F. Let it fully come to temperature so the florets roast rather than steam.
  2. Toss cauliflower with olive oil, salt, and pepper. Make sure florets are evenly coated for even browning.
  3. Roast cauliflower for 20-25 minutes until golden and tender. Spread on a sheet pan in a single layer and roast until the edges look browned.
  4. Let cauliflower cool completely. Cooling prevents the salad from getting watery and keeps the dressing creamy.
Build the salad
  1. Combine cauliflower, bacon, tomatoes, and lettuce in a bowl. Mix gently so the tomatoes and lettuce stay bright and crisp.
  2. Mix ranch dressing, mayonnaise, and lemon juice. Stir until smooth and well combined.
  3. Toss salad with dressing and top with cheddar cheese. Add cheese last so it stays distinct on top.
  4. Refrigerate for 1 hour before serving. Chilling helps the flavors meld and thickens the dressing slightly.

Notes

For the best texture, cool the roasted cauliflower completely before combining—this keeps the salad from turning watery. Store covered in the refrigerator for up to 4 days; the dressing may soften lettuce slightly but remains good. Freezing is not recommended due to lettuce texture. If you want it dairy-reduced, use a low-lactose or lactose-free ranch and a lactose-free cheddar.