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!

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!


  • 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


  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!


*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