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Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 1 medium head of cauliflower
  • 1 cup shredded cheddar cheese
  • 7 slices uncured bacon
  •  cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons chiveschopped
  • 2 tablespoons light olive oil
  • 4 teaspoons homemade ranch seasoning
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika


  • Preheat oven to 400°F.
  • Wash and chop the cauliflower into small bite size florets and add it to a large bowl. Pour the olive oil and half of the ranch seasoning over the top, then toss to coat each piece.
  • Add cauliflower onto a baking sheet lined with parchment paper and bake for 30-35 minutes, or until slightly golden.
  • While the cauliflower is roasting, chop up the bacon and fry it in a skillet. Once crispy, drain onto paper towels and set aside.
  • In a large mixing bowl, add in the mayonnaise, sour cream, remaining ranch seasoning, smoked paprika and lemon juice, then whisk to combine.
  • Add in the roasted cauliflower into the bowl while it’s still hot, along with the shredded cheese, reserved bacon, dressing and chives.
  • Toss everything together until well combined and chill in the fridge for at least 1-2 hours before serving. The longer it sits, the better the flavor is.


If you use a store bought ranch seasoning, only use 2 teaspoons.

Nutrition Facts:

Loaded Cauliflower Salad
Amount Per Serving
Calories 295Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 3g3%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.

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