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Chopped Cauliflower Salad

November 5, 2019 by Annie Chesson Leave a Comment

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Chopped Cauliflower Salad - Tender roasted cauliflower diced up and tossed with celery, almonds, and fennel and drizzled with a delicious lemon vinaigrette! Such a hearty and delicious salad that’s perfect for fall! TheGarlicDiaries.com

There’s something so fun and satisfying about a salad without any greens! They are super extra hearty, and it’s like a bowl full of JUST the toppings (which are the best part anyway, right?!).

This salad is definitely hearty, but it’s also full of flavors and textures that balance each other out:

  • Roasted, tender cauliflower
  • Crunchy fresh celery and fennel
  • Nutty almonds
  • A bright lemon vinaigrette
Chopped Cauliflower Salad - Tender roasted cauliflower diced up and tossed with celery, almonds, and fennel and drizzled with a delicious lemon vinaigrette! Such a hearty and delicious salad that’s perfect for fall! TheGarlicDiaries.com

All of these wonderful things come together to form the most delicious and satisfying salad. See ya later, iceberg lettuce with sliced carrots and cucumbers + ranch (salad of my childhood….) This is a LARGE improvement!

This is also a great meal prep salad – since there are no greens and all the ingredients are nice and hearty, everything holds up well in the fridge! You’ll want to keep an extra batch of the vinaigrette around if you want to use this for leftovers or meal prep, because some of the dressing will absorb into the salad as it sits. You’ll want to drizzle some extra on there to freshen it up!

Chopped Cauliflower Salad - Tender roasted cauliflower diced up and tossed with celery, almonds, and fennel and drizzled with a delicious lemon vinaigrette! Such a hearty and delicious salad that’s perfect for fall! TheGarlicDiaries.com

This is a GREAT side for a grilled or roasted piece of meat, but it’s also yummy on its own, especially as a light lunch!

Cauliflower is one of my favorite vegetables to roast, and this salad reminds me why!! Also, shameless Thanksgiving plug, this would be an AWESOME Thanksgiving side that you could prep in advance! It’s always good to have something fresh and healthy on your plate along with all the mashed potatoes and turkey 😍.

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Chopped Cauliflower Salad

Chopped Cauliflower Salad - Tender roasted cauliflower diced up and tossed with celery, almonds, and fennel and drizzled with a delicious lemon vinaigrette! Such a hearty and delicious salad that’s perfect for fall! TheGarlicDiaries.com

This Whole 30, keto, paleo salad is a delicious light lunch or a great side for dinner! Hearty and flavorful, it’s sure to satisfy!

  • Author: Annie Chesson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 5 servings 1x

Ingredients

Scale
  • 1 head of cauliflower, diced into florets
  • 3 stalks of celery, stalks halved and thinly sliced
  • 1 bulb of fennel, cored and diced
  • 1/2 cup of sliced almonds
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 clove of garlic, finely minced or grated
  • 1/2 teaspoon dijon mustard

Instructions

  1. Preheat your oven to 425 degrees
  2. Add your cauliflower to a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, toss, and roast for another 10
  3. Meanwhile, add your celery and fennel to a salad bowl
  4. Toast your almonds until they are starting to turn golden brown and taste toasty and nutty. Add them to the bowl with your celery and fennel
  5. To make your dressing, add your lemon juice, olive oil, garlic, and dijon mustard to a jar (or bowl), season liberally with salt and pepper, and shake (or whisk) to fully combine
  6. When your cauliflower is done, remove from the oven and let cool until room temperature or just slightly warm. Chop it up and add to your salad bowl
  7. If you want to serve this room temp or warm, toss with all the dressing now and serve. If you want it to be cold, place the salad bowl in the fridge and toss with dressing when ready to eat!

Notes

*If you want your almonds to stay super crispy and crunchy, don’t add them if you’re going to let the salad sit in the fridge. Add when ready to serve

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

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Filed Under: All Recipes, Dinner, Fall Recipes, Gluten Free, Keto, Lunch, Paleo, Salad, Sides, Vegetarian, Whole 30 Tagged With: almonds, cauliflower, cauliflower and almonds, cauliflower salad, celery, Gluten Free, lemon, lemon dressing, lemon vinaigrette, no greens salad, roasted cauliflower, roasted cauliflower salad, Vegan, Vegetarian, whole 30 salad

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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