Keto Cauliflower Taco Salad Meal Prep
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
- Cauliflower, raw – 300 g
- Extra virgin olive oil – 3 tbsp
- Paprika – 0.5 tsp
- Cumin, seed – 0.5 tsp
- Oregano, ground – 0.5 tsp
- Tomato – 0.5 small – 2 2/5″ diameter
- Red onion – 0.25 small
- Whole Baby Corn – 50 g
- Lime juice, fresh – 1 tsp
- Classic Vegan Mayo – 4 tbsp
- Water – 2 tbsp
- Cilantro – 0.25 cup
- Parsley – 1 tbsp
- Garlic – 1 clove
- Cider vinegar – 1 tsp
- Lettuce – 3 cup
- Salt – 1 tsp
- Black pepper – 0.5 tsp