Paleo Cauliflower Salad
Elevate your salad game with this vibrant and nutrient-packed Paleo Cauliflower Salad! Featuring oven-roasted cauliflower florets tossed with an assortment of fresh and crunchy vegetables like cherry tomatoes, cucumber, and red onion, this dish is bursting with color and flavor. A bright lemon-garlic dressing adds a zesty, refreshing touch, while toasted pecans provide a satisfying crunch that takes this salad to the next level. Perfectly aligned with paleo and gluten-free diets, this wholesome recipe is easy to prepare in under 40 minutes and makes an ideal side dish or light main course. Whether you're seeking a healthy meal option or a crowd-pleasing addition to your table, this cauliflower salad is sure to impress!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 0.25 cup fresh parsley
- 1 large lemon
- 1 clove garlic
- 0.5 cup raw pecans
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring once halfway through.
While the cauliflower is roasting, halve the cherry tomatoes and slice the cucumber and red onion thinly.
Chop the fresh parsley and set aside.
In a small bowl, zest and juice the lemon. Mince the garlic clove and add it to the lemon juice.
Add the remaining 1 tablespoon of olive oil to the lemon-garlic mixture and whisk to combine. This will serve as the dressing.
Toast the pecans in a small, dry pan over medium heat, stirring frequently until they become fragrant, about 3-4 minutes. Remove from heat and let cool.
Once the cauliflower is done roasting, let it cool slightly before adding it to a large salad bowl along with the cherry tomatoes, cucumber, red onion, and parsley.
Pour the lemon-herb dressing over the salad and toss to coat all the ingredients evenly.
Sprinkle the toasted pecans on top just before serving. Enjoy your fresh and tasty Paleo Cauliflower Salad!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.6 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
