Ingredients
1 large head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1/2 cup mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons apple cider vinegar
1 teaspoon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup dill pickles, chopped
Instructions
Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet.
Drizzle with olive oil, then season with salt and black pepper.
Roast for 20 minutes or until the edges are lightly charred and tender.
In a large bowl, whisk together mayonnaise, dill, parsley, apple cider vinegar, mustard, garlic powder, additional salt, and black pepper.
Add roasted cauliflower, cherry tomatoes, red onion, and dill pickles to the bowl with the dressing.
Toss gently to coat all the ingredients evenly.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For best results, roast the cauliflower before mixing in the dressing to avoid sogginess.
The flavors continue to develop overnight, making it ideal for meal prepping.
Add grilled chicken or shrimp for a protein-packed variation.
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Roasting
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg