Roasted Cauliflower Salad

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This loaded roasted cauliflower salad recipe is a medley of smoky, creamy, and cheesy flavors… a lot like a loaded cauliflower casserole, but in salad form! I came up with this idea when I was craving that casserole, but it was too hot outside for such a warm dish.

This is the perfect as a side for summer grilling, but the hearty ingredients are available anytime. I’ll definitely be making it all year round! If you’re looking for something more similar to a classic potato salad, try cauliflower potato salad instead.

Ingredients & Substitutions

This section explains how to choose the best ingredients for this cauliflower salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Roasted Cauliflower:

You can make a double batch of my oven roasted cauliflower recipe, or just use these simple ingredients for roasting:

• Cauliflower – Use a fresh head of cauliflower with densely packed florets and no blemishes or browning. Remove the leaves and stem, and cut it into small bite-sized florets, a bit smaller than you normally would.
• Olive Oil – I prefer extra virgin, but use whatever olive oil you have on hand, or even avocado oil.
• Salt & Pepper

Cauliflower Salad Dressing:

• Mayonnaise – Make your own mayo or use your favorite store-bought brand. Full-fat Greek yogurt would work as a substitute, but would be more tangy.
• Sour Cream – I prefer full-fat sour cream for better flavor, but any kind will work. If you don’t have any on hand, you can replace it with more mayo and add a splash of fresh lemon juice or apple cider vinegar for tang.
• Dijon Mustard – Adds flavor to the dressing. You can use spicy mustard or even yellow mustard if you don’t have Dijon.
• Garlic Powder, Sea Salt, & Black Pepper

Add-Ins:

• Cooked Bacon – You can make bacon in the air fryer, bake your bacon, or even microwave your bacon to cook it even faster!
• Cheddar Cheese – Get it pre-shredded to save more time. You can substitute other shredded cheeses here if you like.
• Green Onions – Sliced thinly, for that classic “loaded” flavor! Fresh chives or even diced red onion would work as a replacement.

How To Make Cauliflower Salad

This section shows how to make cold cauliflower salad with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Prep the cauliflower. Toss the florets with oil and seasonings.
2. Roast. Arrange the cauliflower evenly on a baking sheet and roast until tender and browned. Cool completely.

3. Make the dressing. In a large bowl whisk together the mayo, sour cream, Dijon mustard, garlic powder, salt, and pepper.
4. Mix together. Add the cooled cauliflower and add-ins to the bowl, and mix everything together. Enjoy immediately, or chill for at least 2 hours to let flavors develop.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: Chop cauliflower into florets, prepare dressing separately, and combine them with add-ins only when you’re ready to serve.
• Avoid freezing this salad, as flavors and textures will change too much.

What To Serve With Roasted Cauliflower Salad

This cauliflower salad pairs perfectly with easy proteins:

• Grilled Mains – Cauliflower salad recipes go very well with juicy burgers, grilled shrimp skewers, or even grilled salmon. If it’s too cold to grill, you can cook the same burgers on the stovetop or make some bacon wrapped hot dogs for a cookout-inspired meal.
• Chicken – Pair this easy side with baked chicken legs or crispy air fryer chicken wings (or whole chicken wings).
• Steak – Make a classic sirloin steak, or a fancier New York strip or filet mignon.

More Cauliflower Salad Recipes

Skip the lettuce and try these satisfying salads with cauliflower instead!

Roasted Vegetable Salad

Broccoli Cauliflower Salad

Cauliflower Potato Salad

5 from 17 votes

Roasted Cauliflower Salad (Loaded Style!)

This roasted cauliflower salad recipe is loaded with cheese, crispy bacon, green onions, and creamy dressing. Ready in just 30 minutes!

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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Roasted cauliflower:

• 1 head Cauliflower (cut into small bite-sized florets) ▢
• 2 tbsp Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Dressing:

• 1/3 cup Mayonnaise ▢
• 1/3 cup Sour cream ▢
• 1 tbsp Dijon mustard ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Add-ins:

• 6 slices Cooked bacon (crumbled or chopped) ▢
• 1/2 cup Cheddar cheese (shredded) ▢
• 1/4 cup Green onions (sliced) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper.

3. Arrange the cauliflower in a single layer on a large baking sheet. Roast in the oven for 20-25 minutes, until tender and browned on the edges.

4. When the cauliflower is done, cool completely.

5. Meanwhile, wipe down the bowl from the cauliflower. Add all the dressing ingredients and whisk together.

6. Add the cooled cauliflower, bacon, cheese, and green onions. Mix together with the dressing.

7. You can serve immediately, but for the best flavor, chill for 2 hours before serving.

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Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 468

Fat 43.4g

Protein 11.1g

Total Carbs 10.1g

Net Carbs 6.6g

Fiber 3.5g

Sugar 3.7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Side Dish

Cuisine: American

Keywords: broccoli cauliflower salad, cauliflower salad recipe, loaded cauliflower salad, roasted cauliflower salad

Calories: 468 kcal

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