Italian Cauliflower Salad Recipe

This is one of my go-to salads for the spring and summer months.  Not only is it easy to prepare but it also travels well, making this the perfect salad for family gatherings, potlucks or picnics at the park.

I am a huge fan of these flavour combinations!  I love the mixture of spicy pepperoni and salty pickles and the crunchy vegetables add a richness to this hearty salad.  I take this dish on all of our camping trips because it is so easy to store in a large freezer bag without becoming soggy.  Traveling with this salad already prepared makes meal planning during our frequent road trips simple.


  • Cook one head of cauliflower al dente.
  • Break cauliflower into small florets.
  • Dice mushrooms, celery, bell pepper, pickles, cheese and pepperoni.
  • Combine with remaining ingredients and mix well.

If you are following a strict ketogenic lifestyle be sure to check the ingredients on the label of the Italian Salad Dressing that you choose.  Many store bought dressings can have hidden ingredients like cane sugar.  Better yet, make your own Italian dressing and leave out the guess work.  You can totally add olives to this Italian Cauliflower Salad, they are just not favorites at our house.  Feta cheese would be delicious too!  Have fun with this simple recipe and experiment with different ingredients.

Olive oil and balsamic vinegar can be used to create a delicious keto friendly dressing.  Try experimenting with some of your favorites.  I love, love, love everyday seasoning from Trader Joes and add it to all of my recipes.. even this one!

Italian Cauliflower Salad Recipe

Italian Cauliflower Salad Recipe

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes


  • 1 small head (400 g) of cauliflower, cooked aldente
  • 150 g mushrooms, diced
  • 100 g celery, diced
  • 200 g bell pepper, diced
  • 100 g deli pepperoni, chopped
  • 2 garlic dill pickles, diced
  • 100 g havarti cheese, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp Italian salad dressing


  1. Cook one head of cauliflower al dente.
  2. Break cauliflower into small florets.
  3. Dice mushrooms, celery, bell pepper, pickles, cheese and pepperoni.
  4. Combine with remaining ingredients and mix well.
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 302 Total Fat: 23g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 48mg Sodium: 1078mg Carbohydrates: 13g Fiber: 4g Sugar: 6g Protein: 14g

Enjoy this dish paired with a grilled steak or chicken for the perfect keto meal!

Grab more of our favorite low carb recipes…

Garlic Parmesan Turkey Meatballs

Garlic Parmesan Turkey Meatballs

Bacon Cheeseburger Casserole

Bacon Cheeseburger Casserole Recipe

Low Carb Hamburger Soup

Low Carb Hamburger Soup Recipe


Like it? Share it!

Leave a Comment

Your email address will not be published. Required fields are marked *