Keto Thai Roasted Cauliflower Salad

Here is a fun Thai-inspired Keto salad recipe using roasted and salted cauliflower and asparagus tossed into fresh romaine lettuce, shallots, mint cilantro, and scallions. The salad is dressed with chili flakes, fish sauce, and lime juice to give it a funky, punchy tang. The salad is meant to be eaten chilled, so give it a couple of hours in the fridge before serving. The result is a fresh salad with slightly wilted lettuce leaves (thanks to the warm cauliflower and asparagus).

What kind of chili flake should I use?

Use a Korean gochugaru chili flake as they give a lot of flavor but not a lot of heat. If you want to add more heat to this salad, feel free to add chopped Thai chilies.

How long does the salad need to chill?

Give the salad about two hours in the fridge before serving. Alternatively, you can roast and chill the cauliflower and asparagus the day before tossing it into the salad.

Serving suggestions

Serve this Keto Thai Roasted Cauliflower Salad with Keto Thai Spicy Peanut Chicken:

https://www.carbmanager.com/recipe-detail/ug:f886c63d-2840-38df-e2a7-e861bebe6921/keto-thai-spicy-peanut-chicken-with-asian-slaw

Net Carbs

4.1 g
Fiber

3.3 g
Total Carbs

7.5 g
Protein

3.2 g
Fats

3.8 g

70 cals

Quantity

Serving Size

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Cauliflower

10 oz
Asparagus, raw

8 large - spear - 7 1/4" to 8 1/2" long
Extra virgin olive oil

1 tbsp
Salt, sea salt

0.25 tsp
Lettuce

3 oz
Shallot

3 tbsp, chopped
Gochugaru Korean Red Hot Chili Pepper Flakes

1 tbsp
Fish sauce (nam pla or nuoc mam)

1.5 tbsp
Lime Juice Raw

1 tbsp
Scallions or spring onions, tops and bulb, raw

0.5 medium - 4 1/8" long
Spearmint, fresh

1 tbsp
Cilantro

4 tbsp

Step 1

Preheat an oven to 400 F. Place the cauliflower florets and asparagus spears onto a parchment-lined baking sheet and drizzle with 1 tbsp olive oil and ¼ tsp fine sea salt.
Step 2

Roast for 10-12 minutes until softened and browned. Chop into small pieces.
Step 3

In a medium bowl, add in sliced lettuce, chopped cauliflower, and chopped asparagus.
Step 4

Top the ingredients with diced shallots, green onion, mint, cilantro, and chili flakes.
Step 5

Drizzle the salad with the fish sauce and lime juice. Taste the salad, adding more fish sauce and lime juice if desired. Toss the salad and add more mint and cilantro on top.