Keto Mexican Street Cauliflower Salad is simple, easy and soooo good! This roasted cauliflower recipe is great for a BBQ or cookout side and perfect for entertaining! Quick, easy, low carb and keto…this one is going to become a summertime family favorite!
2large heads fresh cauliflowercut into small florets
1/4cupdiced purple onion
1/2cupdiced bell pepper
1jalapeno, seeded and finely diced
1cupcherry or grape tomatos, halved
For the Dressing:
1Tbsp.fresh lime juice
1/3cup + 2 Tbsp.crumbled Cotija cheese
Garnish: Chopped Cilantro & Crumbled Cotija
To Prepare the Salad:
Preheat your oven to 425 degrees. Toss the florets with the avocado oil, salt, pepper and garlic powder and place the cauliflower florets onto a lined sheet pan. Roast at 425 for 20-25 minutes or until tender and carmelized. Remove from oven and cool.
In a large bowl, combine the cooled cauliflower, onion, bell pepper, jalapeno, tomatoes and cilantro and toss.
Stir together the mayo, sour cream and the next 7 ingredients. Combine the dressing with the veggies and toss gently to coat. Depending on the size of your cauliflower heads, you may not use all the dressing. Dress as desired. Spoon the salad into a serving bowl and top with more cheese and chopped cilantro. Serve immediately. To serve later, cover and chill until serving.
All nutrition information is approximate and will vary based on ingredients used.