Cauliflower Salad

Cauliflower Salad is perfect for spring - Full of fresh cauliflower, crisp veggies, bacon, and topped with a light and creamy dressing.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

1 medium head of cauliflower cut into florets
8 slices bacon cooked and crumbled
1/2 large red onion chopped small
2 ribs celery sliced thin on a bias
1 cup red cabbage finley shredded
1 cup shredded carrots
1/4 cup hulled roasted sunflower kernels salted
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
1 teaspoon garlic powder
1 teaspoon salt + extra for blanching water
1/2 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Fill a large bowl with ice water, set aside.
Blanch the cauliflower florets by plunging them into the boiling water for 30 seconds, remove immediately to the bowl of ice water to halt the cooking process. Dry on a paper towel lined plate, and blot with paper towel to remove excess water. It’s important to dry the cauliflower well so your salad doesn’t become watery.
Once cauliflower is dried well, place in a large bowl with the bacon, red onion, celery, red cabbage, carrots and sunflower seeds.
In a medium bowl mix together the sour cream, mayonnaise, sugar, lemon juice, garlic powder and salt and pepper until combined. Pour over salad ingredients and toss until everything is evenly coated.
Refrigerate for at least 1 hour or up to 24 hours.

Notes

Store leftovers in the refrigerator in an airtight container for up to 2 days. The dressing will get more runny the longer it sits, as it draws out the moisture from the vegetables.

Nutrition

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