Made with 5 simple ingredients, this salad gives low-carb lovers another option to enjoy at a BBQ or picnic. The cauliflower florets are baked in the oven until tender and develop a delicious roasted flavor. Full of color and texture, this salad is sure to satisfy your guests. On the 1:1:1 Diet, this salad counts as your FAT.


  • 2 large heads of cauliflower chopped into florets (6 cups)
  • 2 tbsp. avocado oil
  • 2 cups celery finely chopped (you can add as much as you would like)
  • 1/2 cup red onion finely diced
  • 1/2 cup green onions, chopped
  • 1/2 chives finely chopped


  • 1 cup avocado oil mayo
  • ¼ cup relish
  • ¼ cup Dijon mustard
  • 5 tsp. salt
  • 1 tbsp. garlic seasoning


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut the cauliflower into florets and place them on a baking sheet or parchment paper. Drizzle with avocado oil and sprinkle with garlic seasoning. Bake for 20 minutes until tender and slightly golden.
  3. In a separate bowl, combine avocado oil mayo, relish, and Dijon mustard to make the dressing. Whisk together until smooth.
  4. Once the cauliflower is done, allow it to cool before transferring to a salad bowl.
  5. Toss the roasted cauliflower with the dressing until evenly coated.
  6. Add the red onion, celery, and half of the chives to the salad bowl, then mix thoroughly. Reserve some of these ingredients to top the salad before serving.

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