Nutrition Facts
Servings: 4 ServingCalories:210kcalTotal Fat:17gSaturated Fat: 3gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 3gProtein:4g
Keto Roasted Cauliflower & Olive Salad with Garlic-Herb Oil
We created this Roasted Cauliflower & Olive Salad on a weeknight when we were tired of the usual side dishes and wanted something that felt elevated but still easy. Cauliflower is one of those ingredients we always keep around, and when roasted, it transforms into something deeply savory and nutty. Add olives and tomatoes for contrast, and it becomes more than a salad—it’s a composed dish with layers of flavor.
The garlic-herb oil ties it all together. It’s a simple blend, but once the roasted cauliflower soaks it up, it adds a burst of flavor that makes the whole bowl shine. We like to serve this slightly warm or at room temperature, which makes it incredibly flexible whether it’s going alongside grilled chicken at dinner or starring in a lunch spread the next day.
What’s great about this salad is how well it holds up. The flavors deepen as it sits, and the cauliflower stays sturdy without getting soggy. We’ve made it for meal prep, brought it to barbecues, and served it warm on chilly days as a hearty side—it just works.
This salad is our go-to when we want a vegetable-forward, keto-friendly side that’s anything but basic. It’s colorful, bold, and full of Mediterranean flavor.
Description
Roasted cauliflower florets are tossed with Kalamata olives, cherry tomatoes, parsley, and a flavorful garlic-herb oil in this Mediterranean-inspired keto side. Serve slightly warm or at room temp for maximum flavor. Approximately 210 calories per serving.
Ingredients
- 1 medium head cauliflower, cut into florets (about 5 cups)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 clove garlic, finely grated or minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 of Zest lemon
- Salt and pepper, to taste
For the Salad:
For the Garlic-Herb Oil:
Instructions
- Preheat oven to 425°F.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 25 minutes, flipping once, until golden and tender. Set aside to cool slightly.
- In a small bowl, whisk together olive oil, garlic, oregano, thyme, lemon zest, salt, and pepper.
- In a large mixing bowl, combine roasted cauliflower, cherry tomatoes, olives, and parsley.
- Drizzle with garlic-herb oil and toss gently to coat.
- Serve warm or at room temperature.
Roast the Cauliflower:
Make the Garlic-Herb Oil:
Assemble the Salad:
Note
Substitutions & Variations
- Dairy-Free & Vegan: Already compliant.
- More Protein: Add crumbled feta, grilled chicken, or chopped hard-boiled eggs.
- Spicy Version: Add a pinch of chili flakes to the garlic-herb oil.
- Different Herbs: Swap parsley for basil or cilantro.