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BLT Cauliflower Salad

BLT cauliflower salad with roasted, golden cauliflower, crispy bacon, juicy tomatoes, and creamy ranch dressing. This low-carb BLT salad gets tossed and chilled for a thicker, better-coated 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: 560
Ingredients Equipment Method Notes

Ingredients
  

cauliflower
  • 1 large head cauliflower cut into florets
olive oil
  • 2 tbsp olive oil
seasonings
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
bacon
  • 10 slices bacon cooked and crumbled
tomatoes
  • 2 cup cherry tomatoes halved
lettuce
  • 2 cup romaine lettuce chopped
ranch dressing
  • 1 cup ranch dressing
mayonnaise
  • 1 tbsp mayonnaise 1/4 cup
lemon juice
  • 2 tbsp lemon juice
cheddar
  • 1 cup cheddar cheese shredded

Equipment

  • 1 sheet pan

Method
 

Roast the cauliflower
  1. Preheat oven to 425°F and set out a sheet pan. Visual cue: the oven reaches a steady 425°F before roasting.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Visual cue: florets look lightly coated, with no dry spots.
  3. Roast for 20-25 minutes at 425°F until golden and tender. Visual cue: edges turn browned and florets pierce easily.
  4. Let cauliflower cool completely. Visual cue: it feels cool to the touch so dressing won’t melt or thin.
Build the BLT salad
  1. Combine cauliflower, bacon, tomatoes, and romaine lettuce in a bowl. Visual cue: ingredients are evenly distributed for every forkful.
  2. Mix ranch dressing, mayonnaise, and lemon juice in a separate bowl. Visual cue: dressing becomes smooth and uniform in color.
  3. Toss salad with the dressing and top with cheddar. Visual cue: cheddar sits mostly on top with some lightly speckled throughout.
Chill and serve
  1. Refrigerate for 1 hour before serving. Visual cue: salad firms up and tastes meld together.

Notes

For best texture, cool the roasted cauliflower completely before mixing so the lettuce stays crisp and the dressing clings instead of watering down. Store covered in the refrigerator up to 3 days; for meal prep, keep cheddar separate and sprinkle after serving. Freezing isn’t recommended because lettuce becomes watery. For a lower-carb swap, use a sugar-free ranch dressing so the flavor stays BLT-style without extra carbs.