Side Dishes

Completely Keto Salt & Vinegar Roasted Cauliflower Florets

In a cozy kitchen warmed by the afternoon sun, Emma discovered her passion for keto cooking through experimentation and a love for bold flavors. One autumn day, inspired by her favorite childhood snack, salt and vinegar chips, she decided to recreate that beloved taste with a keto twist.

She chose cauliflower, a versatile vegetable, as her canvas. Tossing the florets in a mixture of olive oil, apple cider vinegar, and a generous sprinkle of coarse pink Himalayan salt, she roasted them until they were perfectly crispy.

The result was a dish that not only satisfied her cravings but also became a staple in her keto journey, proving that with a bit of creativity, even the most specific tastes could be catered to on this healthful path.

Completely Keto Salt & Vinegar Roasted Cauliflower Florets

Course: Side Dish
Cuisine: American
Servings: 8
Calories: 771 kcal
Serves 8 side dish servings



  1. Preheat oven to 425
  2. Wash and cut up cauliflower into small bite sized florets
  3. Use a shallow large roasting pan, allowing the florets to be placed side by side. This will make it so that the flavors are soaking up each cauliflower floret.
  4. Pour olive oil onto the bottom of the roasting pan
  5. Sprinkle the salt over the olive oil covering all of the empty spaces
  6. Place pan into oven for 5 minutes
  7. Remove from oven and immediately place all of the florets side by side
  8. Place in oven for 15 minutes
  9. Remove from oven and turn over each floret
  10. Roast for another 7-10 minutes
  11. Remove from oven and pour into a large bowl
  12. Drizzle vinegar over and toss
  13. Enjoy as a snack or on the side of your favorite main dish
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