Prepare to be amazed! This isn't your grandma's bland veggie side dish; cauliflower salad is a surprisingly delicious explosion of flavor and texture.
Get ready to discover a new favorite that will have everyone begging for the recipe.
Ingredients
Let's gather what we'll need to make this scrumptious Cauliflower Salad! First, grab a medium head of cauliflower – about 6 cups chopped which you will have to wash and pat dry, of course. The recipe deviates from traditional versions, embracing raw cauliflower for a delightful crunch.
Next, dig out ½ cup of mayonnaise; I prefer the full-fat kind, but hey, you do you! Then, you'll want ¼ cup of finely diced red onion – it adds a nice little zing!
Now, hunt down ¼ cup of chopped celery for that satisfying crunch. Don't forget 2 tablespoons of sweet pickle relish, which adds a sweet and tangy kick. Salt and pepper? Got 'em! A ¼ teaspoon each should do the trick, but taste and adjust! And finally, you are done so far!
Making the Salad
Alright, it's go-time for making the salad, and I promise, it's easier than trying to fold a fitted sheet! First, grab your mixing bowl.
I like to start by adding the cauliflower florets – about 4 cups should do the trick. Now, add 1/2 cup of mayonnaise. Next, it's time for the magic: 2 tablespoons of apple cider vinegar – this is where the tang comes from! Don't skip it.
In a similar vein to a Cobb salad, you can also add cooked bacon bits for some extra flavor and texture. I usually toss in about 1/4 cup of chopped red onion for that little zing. After you get through that, throw in 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Oh, and don't forget 1/2 cup of shredded cheddar cheese!
Mix it all, being cautious about mixing it too hard. And boom – your cauliflower salad is done!
Tips
I've got a few tips and tricks that I want to share with you that can totally take your cauliflower salad to the next level! Trust me, these little tweaks can make a BIG difference.
First, don't be afraid to experiment with textures. I like to use a mix of finely grated and small florets to keep things interesting. You could add toasted nuts for crunch, but don't overdo it! Think of your salad as a blank canvas on which you can paint!
- Make-ahead magic: Prep all your ingredients—cauliflower, dressing, everything—a day ahead. The flavors will meld like best friends!
- Don't drown the florets! Too much dressing makes the salad soggy. No one likes a sad, soggy salad.
- Taste as you go. Adjust seasoning — salt, pepper, maybe a pinch of sugar!
Serving Suggestions
Now that you're basically a cauliflower salad master, let's talk about how to serve it up! I think simplicity wins, but I have ideas!
First, consider the classic: a simple side dish! Half a cup (½ c) alongside grilled chicken or fish – yum! It adds a cool, crunchy contrast, like sunshine in a bowl.
Want more? Stuff it in a pita! Mix one-third cup (⅓ c) salad with some hummus and – boom – lunch! It's a great on-the-go option.
Feeling fancy? I hear you! Toss three-fourths a cup (¾ c) of it on a bed of lettuce with some avocado. A restaurant-worthy meal!
Want to lighten up taco night? Replace some lettuce with it! Cauliflower salad in tacos is a fun, unexpected twist.
Trust me: there's no wrong way. Just grab your fork and dig in!
Short Recipe Version
Cauliflower Salad
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6
Ingredients:
- 1 large head cauliflower, chopped
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions:
- Steam or blanch chopped cauliflower until tender-crisp (about 5 minutes). Drain and cool.
- In a large bowl, combine mayonnaise, Dijon mustard, red onion, celery, and sweet pickle relish.
- Add cooled cauliflower and chopped eggs to the bowl.
- Season with salt and pepper to taste. Stir to combine.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (per serving – Estimated):
- Calories: 150
- Protein: 5g
- Fat: 12g
- Carbohydrates: 8g