Roasted Cauliflower Salad

Danielle Weber

Updated on May 11, 2024

Ingredients

1 medium head cauliflower, cut into bite-size pieces
1 tablespoon olive oil
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
½ cup chopped celery
½ cup raisins
½ cup shredded carrots
½ cup mayonnaise
¼ cup chopped red onion
2 teaspoons white sugar, or to taste
⅓ cup toasted chopped pecans
3 strips cooked bacon, crumbled

Directions

Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
Remove from the oven and allow to cool, slightly, about 5 minutes.
Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.

Nutrition Facts (per serving)

359	Calories
29g	Fat
22g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 359
% Daily Value *
Total Fat 29g	37%
Saturated Fat 5g	23%
Cholesterol 16mg	5%
Sodium 534mg	23%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	15%
Protein 6g	12%
Potassium 548mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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