There’s something so satisfying about a salad without any greens — all the best parts in one bowl. This chopped cauliflower salad is hearty, flavorful, and full of contrasting textures that make each bite interesting and delicious.
Key components:
- Roasted, tender cauliflower
- Crisp celery and fennel for freshness
- Toasty sliced almonds for crunch
- A bright lemon vinaigrette to tie it together
All these ingredients combine into a satisfying salad that feels like a serious dish rather than a side. It’s a big upgrade from simple iceberg lettuce with carrots and cucumbers — more flavor, more texture, and more substance.
This salad stores well, making it ideal for meal prep. Because it doesn’t rely on delicate greens, the components keep their texture in the fridge. Note that the dressing will absorb into the salad over time, so keep an extra portion of vinaigrette on hand to refresh leftovers before serving.
This makes a great side for grilled or roasted meats and also works well as a light lunch on its own. Roasted cauliflower is one of the best vegetables to prepare ahead, and this salad showcases why: the roasting concentrates the flavor and creates a tender base that pairs perfectly with bright lemon and crunchy add-ins.
It’s also a smart make-ahead option for holiday meals like Thanksgiving. With all the rich sides on the plate, a fresh, herbaceous cauliflower salad brings balance and brightness.
Chopped Cauliflower Salad
This Whole30, keto-friendly, paleo salad is a light lunch or a flavorful side for dinner. Hearty, bright, and satisfying.
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 5 servings
Ingredients
- 1 head of cauliflower, diced into florets
- 3 stalks of celery, halved and thinly sliced
- 1 bulb of fennel, cored and diced
- 1/2 cup sliced almonds
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 clove garlic, finely minced or grated
- 1/2 teaspoon Dijon mustard
Instructions
- Preheat the oven to 425°F (218°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, stir, then roast another 10 minutes until tender and lightly browned.
- While the cauliflower roasts, place the sliced celery and diced fennel in a large salad bowl.
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. Add them to the bowl with the celery and fennel.
- Make the dressing by combining lemon juice, olive oil, garlic, Dijon mustard, and a generous pinch of salt and pepper. Shake or whisk until emulsified.
- Allow the roasted cauliflower to cool to room temperature or remain slightly warm, then chop if needed and add to the salad bowl.
- If serving warm or at room temperature, toss the salad with the dressing now. For a cold salad, refrigerate and add the dressing just before serving to keep textures bright.
Notes
If you prefer extra-crispy almonds, hold them back when refrigerating and add them just before serving so they stay crunchy.
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 6 g
- Sodium: 187 mg
- Fat: 19 g
- Carbohydrates: 17 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, tag @thegarlicdiaries on Instagram so I can see your photos!