Craving something crunchy, creamy, and a little bit sweet? Well you need to try this easy Cauliflower Salad recipe! Made with fresh cauliflower, crisp bacon, savory cheese, and a homemade creamy dressing.
This simple, yet satisfying cauliflower salad is a new favorite around here! While Amish Broccoli Salad has long been one of my husband's favorites, I was inspired to try a version that was focused solely on lovely cauliflower. Now my husband can't decide which one he likes best (and neither can I!).
Creamy, cheesy, and full of crunch, this is the perfect salad for potlucks or holidays, but also makes a great side dish when you have an abundance of cauliflower.
As an avid vegetable gardener and Farmers market fan, cauliflower ends up in my fridge more than the average home cook, so I'm always looking for more ways to prepare it. This is definitely becoming one of our favorite salad recipes, and I'm sure you'll love it as much as we do!
Why You'll Love It:
- Crunchy and creamy. What a better way to enjoy fresh cauliflower than enveloped in a creamy sauce and tossed with savory cheese and crispy bacon bits?
- No oven needed. Some recipes will call for you to steam or roast the cauliflower beforehand. This one uses raw cauliflower florets - meaning it can be pulled together very quickly.
- Perfect for large gatherings. Whether it's a potluck or a holiday dinner, this creamy cauliflower salad is the perfect fit - and a great way to sneak in some veggies!
- Versatile. This recipe is easy to customize, meaning it can work for a variety of dietary restrictions. Naturally gluten-free, and easy to make low carb/keto/diabetic friendly with the use of sweetener in place of the sugar.
You Will Need:
- Cauliflower: You will need the equivalent of 2 heads of cauliflower, which works out to about 10-12 cups of florets.
- If you're in a rush, using a bag of pre-cut florets is a great shortcut!
- Otherwise, chop each head of cauliflower into bite-sized pieces. Use small pieces if you want to make it a bit easier to chew.
- Bacon: You will need about 8 slices worth of cooked and crumbled bacon. That works out to about ½ cup of cooked bacon bits. Homemade bacon bits are preferred as they are the crispiest, but pre-cooked bacon bits can work in a pinch.
- Cheese: Shredded cheddar cheese adds a nice sharp flavor! I like to use sharp cheddar grated fresh from the block, but pre-shredded cheese is a great time-saver.
- Mayo: You'll want to use real mayo for this recipe! The flavor is balanced with another ingredient: sour cream.
- Sour cream: I recommend using a good quality brand that is thick. Personal favorites include Daisy brand or Good Culture.
- Sugar: The sweetness of sugar balances out the creamy and savory salad. It can be substituted with your favorite sweetener that measures 1 to 1 with sugar.
- Salt: Just a touch, as the mayonnaise, bacon, and cheese already have ample salt. It can be left out if desired.
Check the recipe card for a full list of ingredients and the quantities needed.
Before You Get Started: Cook the Bacon
- Heat a large skillet over medium heat, and prepare the bacon by chopping it into ½-3/4" squares.
- Add it to the hot skillet.
Check out my Homemade Bacon Bits recipe for more detailed info.
- Cook the bacon over medium heat, stirring often, until crisp enough for your liking.
- Remove the bacon with a slotted spoon, and allow it to drain on a paper towel-lined plate.
If desired, reserve the bacon grease for use in another recipe. I recommend lining a funnel with a coffee filter and pouring it through into a jar. This filters out any residual bacon debris.
How to Make Cauliflower Salad
- Add 1 cup of mayonnaise, 1 cup of sour cream, ½ cup of sugar (or sweetener), and ½ teaspoon of salt to a bowl.
- Mix until well combined and the sugar is mostly dissolved. Cover and set aside.
- Place the cauliflower florets in a very large bowl.
- Add the dressing to the bowl of cauliflower, and fold it in with a silicone spatula until well distributed.
- Sprinkle in the cheese and cooked bacon.
- Stir to combine.
Refrigerate before serving, OR serve immediately!
Top tip: We like crispy bacon in our salads, so I like to serve immediately, but if you like a softer texture, refrigerating it for 1-3 hours before serving is a best practice.
Storing Leftovers
- Cover the bowl tightly with plastic wrap (or transfer to an airtight container).
- Store in the refrigerator for up to 3 days (although it will start to become softer and less flavorful after about 24 hours).
- Because this salad contains dairy and bacon, it's important to not exceed 2 hours when leaving it at room temperature. This includes during the serving time.
Can I Make This Recipe Ahead of Time?
Yes you can! For the best results I recommend leaving the cheese and bacon out until just before serving.
You could even prepare the various components (chop the cauliflower, cook the bacon, shred the cheese, and prepare the dressing) and combine it all the next day (or just before serving).
Substitutions
- Low carb/Keto: Substitute the sugar for your favorite zero calorie sweetener that measures cup for cup with sugar (Like Swerve, Lakanto, etc).
- Bacon: Try swapping the bacon for cooked turkey bacon, pre-cooked bacon bits, OR another crunchy and savory ingredient.
- Cheese: I recommend freshly shredded cheese, but pre-shredded cheese works perfectly fine too!
Expert Tips
- Make your bacon. I really recommend that you cook your own bacon pieces, as they add the perfect crunch and flavor! If you like your bacon pieces a little softer, prepare the salad about 1-4 hours before serving. If you like them crunchy, assemble it just before serving (or stir the bacon bits in last).
- Embrace the sweetness. While you can definitely scale back the sugar if you want to, the sweetness is part of what adds balance to an otherwise savory and creamy salad. I try to rationalize it like this: hey, at least there's lots of veggies, right!?
- Take shortcuts... if you want to. If you're in a rush you can swap the bacon for pre-cooked bacon bits, the shredded cheddar for pre-shredded cheese, and use chopped cauliflower florets from the produce section. While fresh is best, there's nothing wrong with using time-savers from time to time!
Can I Customize It?
We love this recipe just as is, but if you want to dress up the salad a bit you can get creative with add-ins according to what you like best.
Here are some ideas:
- Red onion (soak in hot water first to reduce the "bite")
- Chopped green onions
- Lemon juice
- Apple cider vinegar
- Sunflower seeds
- Fresh parsley
- Hard-boiled eggs
- Chopped dill pickles
More Potluck Salad Recipes:
If you loved this recipe for Cauliflower Salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cauliflower Salad
Ingredients
- 2 heads cauliflower cut into bite-sized florets (10-12 cups)
- 1 cup mayonnaise
- 1 cup sour cream (good quality and thick, like Daisy brand)
- ½ cup sugar (or sweetener of choice*)
- ½ teaspoon salt
- 1 ½ cups shredded sharp cheddar cheese
- 8 slices bacon cooked and crumbled (8oz/227g)
Instructions
- Cook the bacon. Slice the bacon into ½-3/4" pieces and cook in a large skillet over medium heat until crisp. Drain on a paper towel lined plate.
- Place the cauliflower florets in a very large bowl.2 heads cauliflower
- Dressing. In a separate small bowl, whisk the mayonnaise, sour cream, sugar, and salt together until smooth.1 cup mayonnaise, 1 cup sour cream, ½ cup sugar, ½ teaspoon salt
- Combine. Add the dressing to the bowl of cauliflower florets and toss well until they are well coated in the dressing mixture.
- Add the remaining ingredients. Sprinkle in the shredded cheese and bacon.1 ½ cups shredded sharp cheddar cheese, 8 slices bacon
- Stir. Fold everything together until well combined.
- Serve immediately, or chill until ready to serve.
Notes
Nutrition
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