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Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette

This Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette has all the flavors I’d love in pasta salad, and this is perfect for summer. And this tasty cauliflower salad is low-carb, gluten-free, and low-glycemic and can easily be Keto with the right ingredient choices.

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Cauliflower Salad with Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette found on KalynsKitchen.com

I guess I’m having a little fling with cauliflower because this Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette is the latest in a string of fun cauliflower experiments.  In the last few months I’ve shared Cheesy Baked Cauliflower Tots, Roasted Cauliflower Salad with Feta, and Fried Cauliflower Rice with Shrimp, and all of them had that special something that means the recipe is going to be a repeater in my kitchen.

That’s also true for this latest cauliflower experiment where I used roasted cauliflower as the base of the salad and combined it with browned Italian Sausage, cherry tomatoes, and barely wilted kale.  If it’s a bit hot to use the oven where you are, use a toaster oven to roast the cauliflower. (And I should probably be sharing something like this pasta salad the week of Father’s Day, but unless dad is a cauliflower-avoider, I promise this salad is so delicious you won’t even miss the pasta!)


Process shots for Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette

Cut a head of cauliflower into bite-sized pieces. Toss the cauliflower with a mixture of white wine vinegar, red wine vinegar, Italian herb blend, and olive oil.

Roast the cauliflower at 425F/220C for about 30 minutes. While the cauliflower roasts, make Basil Vinaigrette if you don’t have some in the fridge.

Use pork or turkey Italian sausage, whichever you prefer. If the sausage isn’t precooked, brown the whole sausages before you slice it.  Slice sausage in half, then on the diagonal, and brown in a little olive oil. Cut cherry tomatoes in half to make 1 cup.

Process shots for Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette

The cauliflower is done when it’s starting to lightly brown like this. I used a 4.5 oz. container of baby kale, which didn’t need to be washed.

Put the kale into a bowl big enough to hold all salad ingredients and toss with the hot cauliflower.  Let it sit for 5-10 minutes to wilt the kale. Then add the browned Italian sausage and cherry tomatoes plus 3-4 tablespoons of Basil Vinaigrette and toss until the kale is coated with dressing and all ingredients are well-combined.

Thumbnail image for Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette

Season to taste with salt and fresh-ground black pepper. Serve at room temperature.

More Delicious Ideas with Cauliflower:

Roasted Cauliflower Salad with Feta, Capers, Red Bell Pepper, and Green Onions ~ Kalyn’s Kitchen
25 Amazing Low-Carb Cauliflower Recipes ~ I Breathe I’m Hungry
Cauliflower with Garlic and Lemon Kalyn’s Kitchen

Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette

This Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette is perfect for summer.

Ingredients:

  • 1 head cauliflower, cut into bite-sized pieces
  • 2 T olive oil + 2 tsp. olive oil
  • 1 T white wine vinegar
  • 1 tsp. red wine vinegar
  • 1 tsp. Italian herb blend
  • 4 links (12 oz.) Italian sausage (Use pork or turkey Italian sausage, whichever you prefer.)
  • 4.5 oz. container of baby kale (or chop up 4-5 oz. kale leaves without ribs if you can’t find baby kale)
  • 1 cup cherry tomatoes, cut in half
  • Basil Vinaigrette, to taste but probably about 3-4 tablespoons or more
  • salt and fresh-ground pepper to taste

Directions:

  1. Preheat oven (or toaster oven) to 425F/220C.
  2. Cut up the cauliflower into bite-sized pieces, discarding the core and leaves.
  3. Whisk together the white wine vinegar, red wine vinegar,Italian herb blend, and olive oil.
  4. Put the cauliflower into a bowl big enough to hold all the salad ingredients (so you can use it again later) and toss with the oil-vinegar mixture.
  5. Spray a large baking sheet with nonstick spray and spread out the cauliflower (putting flat sides down as much as possible for best browning.)
  6. Roast the Cauliflower about 30 minutes, or until the edges are getting slightly browned.
  7. While the cauliflower roasts, make the Basil Vinaigrette if you don’t have some in the fridge.
  8. If the sausage isn’t precooked, brown the whole sausages before you slice it.
  9. Heat the 2 tsp. olive oil and saute turkey sausage until it’s lightly browned on all sides.
  10. Cut cherry tomatoes in half.
  11. If you don’t have a package of pre-washed baby kale, chop up the kale, wash in salad spinner, and spin dry.
  12. Wipe out the bowl you used to toss the cauliflower with the oil-vinegar mixture and put the kale in the bowl.
  13. When the cauliflower is nicely browned, put it in the bowl on top of the kale and let it sit 5-10 minutes to wilt the kale.
  14. Then add the tomatoes and browned Italian sausage and about 3-4 tablespoons of Basil Vinaigrette (more or less to taste).  Toss until the kale leaves are lightly coated with dressing and the ingredients are well combined.
  15. Season to taste with salt and fresh-ground black pepper.
  16. Serve at room temperature.
  17. This was still okay after being in the fridge overnight, but I thought it was definitely best when it was freshly made.

Notes:

Recipe created by Kalyn with memories of Pasta Salad with Italian Sausage, Zucchini, Red Peppers, and Olives.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This low-carb and low-glycemic Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette would be approved for any phase of the South Beach Diet or most other low-carb eating plans. Turkey Italian Sausage would be best for South Beach; other diets would prefer pork Italian Salad. If you use pork sausage and less tomatoes this recipe can easily be Keto.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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6 comments on “Cauliflower Salad with Sausage, Tomatoes, Kale, and Basil Vinaigrette”

  1. Crystal, so glad you like it. And good to know that it's good without the basil too!

  2. Made this for dinner last night. I didn't make the basil vinaigrette since I forgot to stop at the store on my way home from work, so I just used oil and vinegar dressing. It was AMAZING. My boyfriend declared it one of his new favorites. Thanks for the recipe!

  3. I love everything going in this salad!!
    ami || NaiveCookCooks

  4. Thanks Sam, so glad you like it!

  5. What a great salad and so colorful too. This would fit right in with my effort to eat more kale.
    Sam

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