Cauliflower Taco Salad Meal Prep

About

This Keto cauliflower taco salad is a healthy and tasty option, perfect for your vegan Keto meal prep. Our salad is loaded with hearty plant-based ingredients like lettuce, roasted cauliflower, tomatoes, onions, and baby corn. To go with this chunky salad is a zesty and refreshing cilantro ranch dressing.

The salad starts with a layer of fresh lettuce topped with roasted cauliflower. Roasting the cauliflower takes the flavors to the next level and adds more texture. We season it with paprika, cumin, and oregano, a blend similar to taco seasoning. The final salad components are a Keto corn salsa and a divine vegan cilantro ranch dressing.

This recipe yields 4 portions. So you can either pack it into 4 containers for your week's lunches or serve it as a side salad at dinner.

Is this corn salsa Keto?

Regular corn salsa isn't Keto because of the high carb content in the corn. However, this corn salsa is made with baby corn, which tastes similar to corn but is Keto-friendly. The other elements of this salsa are tomatoes and red onions. Together, these ingredients add vibrance and sweetness to the roasted cauliflower salad.

Is this salad suitable for Keto meal prep?

Yes, but the way you store it makes a huge difference. To keep it fresh for 4 days, you need to pack the salsa and dressing in separate containers. Once you're ready to eat, you can dump the salsa and sauce over the cauliflower and lettuce, close the container, and shake it until everything is covered in our delicious cilantro ranch.

Do you have to use cauliflower?

No, you can replace the roasted cauliflower with roasted butternut squash or broccoli for a plant-based option. However, if you aren't vegan, you can substitute it with grilled chicken or prawns. All these variations are excellent Keto meal prep ideas.

Ingredients

300 g cauliflower, raw
3 tablespoon extra virgin olive oil
½ teaspoon paprika
½ teaspoon cumin, seed
½ teaspoon oregano, ground
½ small – 2 2/5" diameter tomato
¼ small red onion
50 g whole baby corn
1 teaspoon lime juice, fresh
4 tablespoon classic vegan mayo
2 tablespoon water
¼ cup cilantro
1 tablespoon parsley
1 clove garlic
1 teaspoon cider vinegar
3 cup lettuce
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 425 degrees. Cut the cauliflower into bite-size florets and add them to a bowl. Add the paprika, cumin, oregano, ½ tsp salt, ¼ tsp pepper, and 2 tbsp olive oil. Toss to coat.
Transfer the seasoned cauliflower to a baking sheet lined with parchment paper. Bake for 15 min, flipping halfway through, until golden brown. Take the sheet out of the oven, and let the cauliflower cool.
To prepare the chunky corn salsa, finely chop the tomato, onion, and baby corn and add to a bowl. Add 1 tsp of lime juice, and season with salt and pepper. Mix well and set the bowl aside.
To make the cilantro ranch dressing, add the mayo, 1 Tbsp olive oil, water, cilantro, parsley, vinegar, garlic, a pinch of salt and pepper to a blender's pitcher. Blend for 1 minute until smooth. Taste and adjust seasoning, then place in the fridge.
Thinly slice the lettuce, and divide it into 4 containers. Portion the cauliflower, and add over the lettuce. Divide the salsa and ranch dressing into 4 smaller containers each. Add 1 ranch container and 1 salsa container to the large container, secure the lid, and store in the fridge.
When ready to eat, empty the ranch dressing and salsa into the lettuce and cauliflower container. Secure the lid, and shake until everything is well mixed.