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BLT Cauliflower Salad

BLT cauliflower salad with roasted cauliflower, crispy bacon, juicy tomatoes, and creamy ranch dressing. This low-carb, keto side uses cheddar and a lemony ranch-mayo dressing for a cool, crunchy bite.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Roasted BLT cauliflower
  • 1 cauliflower
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 10 slice bacon cooked and crumbled
  • 2 cup cherry tomatoes halved
  • 2 cup romaine lettuce chopped
  • 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 and line a sheet pan for easy roasting (visual cue: hot oven ready).
  2. Toss the cauliflower with olive oil, salt, and pepper until evenly coated (visual cue: florets look glossy).
  3. Roast for 20-25 minutes at 425°F until golden and tender (visual cue: browned edges and a fork-tender center).
  4. Let the cauliflower cool completely so the salad stays crisp (visual cue: steam stops and cauliflower feels cool).
Assemble and chill
  1. Combine the cauliflower, bacon, cherry tomatoes, and romaine lettuce in a bowl (visual cue: colorful layers throughout).
  2. Mix the ranch dressing, mayonnaise, and lemon juice until smooth and creamy (visual cue: no streaks of mayonnaise remain).
  3. Toss the salad with the dressing, then top with the shredded cheddar (visual cue: cheddar lightly covers the surface).
  4. Refrigerate for 1 hour before serving to let flavors meld (visual cue: salad looks chilled and slightly set).

Notes

For best texture, cool the roasted cauliflower completely before mixing—warm cauliflower softens the romaine. Store leftovers covered in the refrigerator up to 3 days; the cheddar may darken slightly over time. Freezing is not recommended because lettuce gets watery. For a dairy-reduced option, use a lactose-free ranch or plain lactose-free mayo-style dressing while keeping the cheddar.