Low Carb Chorizo, Egg and Roasted Cauliflower Salad
This flavorful Keto salad is loaded with flavor and healthy fats. Our tasty Keto salad is prepared with crispy fried chorizo, smokey roasted cauliflower florets, hard-boiled eggs, baby spinach, and sweet red onion. The salad is then finished with a drizzle of warm chorizo oil dressing to serve. This hearty low carb salad makes a great Keto lunch or light dinner option.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Arrange the cauliflower florets across a shallow oven tray. Drizzle with 2 tablespoons of olive oil and sprinkle over the paprika, garlic powder, salt and pepper. Use your hands to toss the cauliflower in the seasonings. Transfer to the oven and roast for 20 minutes until tender and golden, turning halfway through.
Step 2
Heat a tablespoon of olive oil in a skillet over a medium/high heat. Slice the chorizo into half-inch discs. Add the chorizo to the skillet and pan-fry for 5-6 minutes until crisp and golden. Remove the chorizo from the pan with a slotted spoon, leaving the chorizo fat in the skillet.
Step 3
Reduce the heat to low. Crush the garlic and finely chop the rosemary. Add the lemon juice, remaining olive oil, rosemary, and garlic to the skillet. Stir well to combine and sweat gently for a few minutes until the garlic is tender and fragrant.
Step 4
Add the spinach to a large salad/serving bowl. Thinly slice the onion and add to the bowl. Peel and quarter the eggs and add to the bowl. Season with a small pinch of salt and pepper.
Step 5
Add the cooked chorizo and cauliflower to the salad bowl. Toss gently to combine. Drizzle over the warm chorizo oil dressing to serve.
Ingredients
- Chorizo
4 oz
- Olive Oil
3-½ tablespoon
- Cauliflower Florets by Flavorite
2 cup
- Egg Whole Hard Boiled
2 large
- Baby Spinach
2 cup
- Gourmet Collection Smoked Paprika by Mccormick
1 tsp
- Garlic
1 clove
- Rosemary, Fresh
1 teaspoon
- Garlic Powder
½ teaspoon
- Lemon Juice
½ tablespoon
- Red Onion
½ small
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon