This Keto Plant-Based Healthy Roasted Cauliflower Tomato Salad Recipe with perfectly roasted cauliflower, raw & roasted yellow pear and cherry tomatoes, olives, crumbled blue cheese, pine nuts, and herbs. Perfect for a delicious low carb and healthy summer picnic or for a healthy packed lunch!

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Awesomely Delicious Healthy Keto Salad

Aside from lots of fresh basil, this easy and healthy keto cauliflower salad recipe is all about the tomatoes. By slow roasting half of the tomatoes as well as leaving some of the tomatoes raw, this salad becomes the perfect balance of texture and flavours!

Together, the raw and roasted cherry tomatoes make this a sweet, tangy, bursty, crunchy, herby gem of a late "too many tomatoes" summer salad. Add the crunch of toasted pinenuts as well as crispy cucumbers and within minutes, you have a salad that your tastebuds will love!

Summer Salad Recipe Ingredients

I’ve mentioned the tomatoes and the herbs, but here’s a complete picture of the ingredients that make this amazingly healthy summer salad recipe. Omit the cheese if you are looking for a dairy-free and vegan recipe!

Cherry and Pear tomatoes: The combination of cherry and yellow pear tomatoes as well as roasted tomatoes and raw tomatoes creates wonderful texture, flavour and bright pops of colour.
Riced Cauliflower: I used a bag of frozen store-bought riced cauliflower that I thawed. You can make your own riced cauliflower but if you want to save yourself some time, store-bought riced cauliflower can be nearly found in every grocery store. Because we are roasting the riced cauliflower, you end up with a chewier texture then if you were to saute it. The texture reminds to something similar to to couscous.
English Cucumbers: These provide nice fresh crisp bite. You can peel the cucumber if you want but no need to take the time to do so! If you want, you can replace the English cucumbers with the Persian variety instead. If you only have seeded cucumbers, I suggest slicing the cucumbers in half and then using a spoon, scrape some of the seeds from the cucumber. By removing the seeds, you will also remove the extra water that this variety of cucumber has.
A pinch of smoked paprika: This smoky spice highlights the sweet tomatoes.
Olive oil & lemon juice: These are the only ingredients to make the salad dressing. Quick and simple is the way to go during the hot summer months!
Garlic Powder: To keep this recipe super easy, I chose to use garlic powder. However, you can also use fresh garlic or minced garlic
Fresh herbs: Nothing beats the combination of tomatoes and basil, but we have also made this salad with thyme and let me tell you, it takes this salad over the top.
Cheese: I love the punch of flavour you get from crumbled blue cheese but you can use any type of cheese you want. Try feta or even mozzarella balls for a different flavour. To keep this vegan, skip the cheese altogether or add chopped Kalamata olives in its place.

roasted cauliflower and tomatoes on a plate

How to Make Roasted Cauliflower Salad

This salad recipe is pretty much a sheet pan recipe!

Place the riced cauliflower on the baking sheet and drizzle it with olive oil (about 1 tbsp).
Sprinkle salt and garlic over the cauliflower and toss to coat.
Spread the mixture out evenly and place it in the oven stirring at the half way point.
While cauliflower is roasting, slice the tomatoes and place them in a bowl.
Sprinkle the tomatoes with a little salt and pepper.
Remove half of the tomatoes and add the green olives (optional) to the tomatoes.
Once cauliflower has roasted, remove from oven and place the tomato/olive mixture over the cauliflower.

**Step 1** - Roast the cauliflower **Step 2** - While the cauliflower is roasting, slice the tomatoes and toss them with the olives (if using) salt, smoked paprika and peppers **Step 3** - Place the tomato mixture over the roasted cauliflower and broil on "high" for about 5 minutes.

Turn the oven on "Broil - HI" and broil for about 3-5 minutes or until the tomatoes begin to shrivel
In a large bowl, combine the chopped cucumbers, raw tomatoes, lemon juice, basil, ¼ teaspoon salt and several grinds of black pepper.
Add the roasted cauliflower, tomato and olive mixture.
Drizzle with some balsamic vinegar and add the crumbled blue cheese.
Toss to combine all the ingredients.
Season with additional salt and pepper if needed.

roasted cauliflower and tomato salad on a plate

Additional Salad Ingredients

I love the brininess that olives add to this recipe but if you are not an olive fan, you can omit them.

You can add artichoke hearts, roasted peppers, or any other type of leftover roasted vegetables like zucchini and squash.

Add toasted nuts for an added crunch or, for a non-vegan version, add some leftover Air Fryer Pulled Pork for extra protein.

This summer salad also tastes AMAZING with a topping of my Keto Quick and Easy Microwave-Fried Onions.

Storing this Sheet Pan Salad

This salad needs to be stored in the fridge. However, you can eat this salad either at room temperature or as a cold salad. If you want to eat it at room temperature, remove the salad from the fridge about 1 hour before serving.

This is also a great recipe to pack for lunch. On day 2, I like to add a little bit more lemon and an extra pinch of salt.