Ingredients
- 1 head cauliflower (cut into florets)
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¾ teaspoon pepper
- 1 tablespoon sherry vinegar
- 2 bunches watercress (stems removed (or lettuce of choice)
- 1 cup Gruyère (grated)
- ⅔ cup walnuts (toasted)
Nutrition Info Per Serving
Serving Size
1½ cup
Carbohydrates
8
g
Protein
15
g
Fat
37
g
Calories
410
Looking for the best roasted cauliflower salad? Look no further! Try just one bite of this low-carb recipe for roasted cauliflower salad, and you will be astounded you didn't make it sooner. Best of all, this low carb roasted cauliflower salad recipe is so simple to throw together, a beginner could make it. Ready to prepare the best low carb roasted cauliflower salad you've eaten in your life? Read on!
Instructions
For the roasted cauliflower:
- Preheat the oven to 400°.
- Toss the cauliflower with 2 Tbsp olive oil to coat and add 1 tsp salt and ¼ tsp pepper.
- Spread cauliflower onto baking sheet or roasting pan so they form a single layer.
- Roast in the oven for 30-35 minutes, tossing occasionally, until tender and dark golden.
- Remove from oven and let cool 10-15 minutes.
For the dressing:
- In a small bowl or jar, whisk the vinegar with remaining salt, pepper, and oil.
- For the salad:
- In a large salad bowl, toss the watercress, cheese, nuts, and roasted cauliflower.
- Toss with dressing until combined.
- Enjoy!