This vibrant cauliflower salad brings a burst of freshness and nutrition to your table in just 20 minutes. Perfect for busy weekdays or weekend gatherings, this nutrient-packed dish delivers a delightful mix of textures and flavors. Each serving offers a satisfying combination of fiber, vitamins, and protein while keeping the calorie count at just 194 kcal. The crisp cauliflower florets create a beautiful canvas for this colorful, health-conscious salad that’s both filling and refreshing.
Fresh Cauliflower Salad – Ingredients
- Romaine Lettuce: 1 head, freshly chopped – provides a crispy base
- Cauliflower: 1 head, cored and chopped into bite-sized florets
- Red Onion: 1/4 portion, finely chopped for subtle flavor
- Bacon: 8-10 slices, cooked and chopped for savory crunch
Dressing Components
- Mayonnaise: 1 cup (can substitute half with Greek yogurt for lighter version)
- Lemon Juice: 1/4 cup fresh squeezed for brightness
- Sugar: 1-2 tablespoons, adjust to taste
- Dried Basil: 1 tablespoon for herbal notes
- Yellow Mustard: 2 teaspoons for tanginess
- Worcestershire: 1/2 teaspoon for depth
- Nutmeg: Just a dash for warmth
- Black Pepper: Freshly cracked, to taste
Preparation Steps
- Dressing Preparation: Combine all dressing ingredients in a bowl, mix thoroughly. Let it chill for at least 1 hour for best flavor development
- Assembly: In a large bowl, combine chopped lettuce, cauliflower, onion, and bacon
- Final Touch: Pour desired amount of dressing over salad ingredients and toss until well coated
Storage Tips
Keep your dressing fresh and tasty by storing it in a sealed container in the fridge – it stays perfect for up to 5 days! For the salad itself, it’s best to store the ingredients separately until you’re ready to eat. The chopped cauliflower and lettuce will stay crisp in sealed containers with a paper towel to absorb moisture. Cooked bacon can be kept in the fridge for 3-4 days in an airtight container.
Make It Your Own
This salad is super flexible! Try swapping the mayo for Greek yogurt to make it lighter, or go half and half. Not a fan of bacon? Try crispy chickpeas instead for a vegetarian crunch. The red onion can be replaced with sweet Vidalia onions if you prefer a milder flavor. You can also add extras like sunflower seeds, cherry tomatoes, or shredded carrots to make it even more colorful and fun!
Serving Ideas
This hearty cauliflower salad makes a wonderful lunch on its own, but it also pairs beautifully with grilled chicken or fish for dinner. For a casual gathering, serve it in a big bowl family-style, or portion it into individual bowls for a fancy lunch. Want to make it ahead? Toss everything except the dressing, and let people add their own dressing at the table – this keeps everything nice and crisp!
Cauliflower Salad
Equipment
- Mixing bowl
Ingredients
For the Salad
- 1 head romaine lettuce chopped, or any leafy greens
- 1 head cauliflower cored, chopped
- 1/4 red onion chopped, or sweet onion, more if desired
- 8-10 slices bacon cooked, chopped
For the Dressing
- 1 cup mayonnaise or ½ mayo, ½ Greek yogurt
- 1/4 cup lemon juice fresh squeezed
- 1-2 tablespoons granulated sugar to taste
- 1 tablespoon dried basil
- 2 teaspoons yellow mustard prepared
- 1/2 teaspoon Worcestershire
- 1 dash nutmeg
- black pepper fresh cracked, to taste
Instructions
- Mix all dressing ingredients together. For best results, refrigerate dressing for at least an hour or up to 5 days ahead of time.
- Add salad ingredients to a bowl. Toss with desired amount of dressing. Enjoy.
