Paleo Cauliflower Salad

Elevate your salad game with this vibrant and nutritious Paleo Cauliflower Salad, a perfect blend of roasted cauliflower, fresh veggies, and zesty lemon-garlic dressing. This wholesome recipe features golden-brown roasted cauliflower florets paired with juicy cherry tomatoes, crisp cucumber, tangy red onion, and a sprinkle of fresh parsley for a burst of herby flavor. A crowning touch of toasted pecans adds a satisfying crunch, making every bite delightfully textured. Ideal for paleo enthusiasts, this salad is not only grain-free and dairy-free but also bursting with nourishing, whole-food ingredients. Serve it as a light lunch, a crowd-pleasing side dish, or even a meal-prep option that will stay fresh and flavorful. Simple, vibrant, and incredibly delicious—this salad is as beautiful as it is healthy!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into bite-sized florets and place them on a baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the cauliflower, and sprinkle with salt and black pepper. Toss to coat evenly.

Step 4

Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring once halfway through.

Step 5

While the cauliflower is roasting, halve the cherry tomatoes and slice the cucumber and red onion thinly.

Step 6

Chop the fresh parsley and set aside.

Step 7

In a small bowl, zest and juice the lemon. Mince the garlic clove and add it to the lemon juice.

Step 8

Add the remaining 1 tablespoon of olive oil to the lemon-garlic mixture and whisk to combine. This will serve as the dressing.

Step 9

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.

Step 10

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.

Step 11

Pour the lemon-herb dressing over the salad and toss to coat all the ingredients evenly.

Step 12

Sprinkle the toasted pecans on top just before serving. Enjoy your fresh and tasty Paleo Cauliflower Salad!

Nutrition Facts

Serving size	(1394.9g)

Amount per serving	% Daily Value*
Calories	1090.5

Total Fat 86.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 2423.3mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 28.7g	0%
Total Sugars 29.6g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 7.9mg	0%
Potassium 3695.5mg	0%

*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.

Source of Calories

Fat: 65.4%

Protein: 8.7%

Carbs: 25.8%