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Keto Mexican Street Cauliflower Salad

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Keyword: cauliflower, gluten free, keto, low carb, roasted cauliflower
Servings: 12
Calories: 152kcal


  • 2 large heads fresh cauliflower cut into small florets
  • 4 Tbsp. avocado oil
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. garlic powder
  • 1/4 cup diced purple onion
  • 1/2 cup diced bell pepper
  • 1 jalapeno, seeded and finely diced
  • 1 cup cherry or grape tomatos, halved
  • 2 Tbsp. chopped cilantro

For the Dressing:

  • ¼ cup mayonnaise your favorite
  • 1/2 cup sour cream
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. paprika
  • 2-3 cloves garlic finely minced
  • ¼ tsp. salt
  • 1/3 cup + 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.