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BLT Cauliflower Salad

BLT cauliflower salad with roasted golden cauliflower, crispy bacon, and juicy cherry tomatoes tossed in a creamy ranch-lemon dressing. This low-carb bacon salad stays crisp with chopped romaine and a chilled finish.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Roasted cauliflower
  • 1 cauliflower Cut into florets.
  • 2 tbsp olive oil
  • 0.5 tsp salt Use to season cauliflower.
  • 0.25 tsp pepper Use to season cauliflower.
BLT salad
  • 10 bacon Cooked and crumbled.
  • 2 cup cherry tomatoes Halved.
  • 2 cup romaine lettuce Chopped.
Creamy ranch dressing
  • 1 cup ranch dressing
  • 0.25 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 cup cheddar cheese Shredded, for topping.

Equipment

  • 1 sheet pan

Method
 

Roast the cauliflower
  1. Preheat oven to 425°F and line a sheet pan for easy cleanup.
  2. Toss cauliflower florets with olive oil, salt, and pepper until evenly coated, then spread in a single layer.
  3. Roast at 425°F for 20-25 minutes until golden and tender, stirring once halfway through for even browning.
  4. Let the roasted cauliflower cool completely so the salad stays crisp and creamy.
Assemble the BLT cauliflower salad
  1. Combine 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, then top with shredded cheddar cheese.
  4. Refrigerate for 1 hour before serving to meld flavors and firm the dressing.

Notes

For the best texture, cool the roasted cauliflower completely before combining so it doesn’t wilt the romaine. Store covered in the refrigerator up to 3 days (freezing not recommended). For a gluten-free or lower-sodium option, use nitrate-free bacon and a no-sugar-added ranch dressing if needed.