Cauliflower Salad

This easy Cauliflower Salad is made with fresh cauliflower, crispy bacon, savory cheese, and a homemade creamy dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings servings

Calories 364

Author Dorothy Bigelow

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

Storing leftovers: Cover the bowl tightly with plastic wrap and keep it in the refrigerator for up to 3 days (although the first 24 hours is best).

To make ahead: Prepare the salad up to 24 hours before serving. For the best results, leave out the shredded cheese and bacon and add that just before serving.

*Low carb/Keto/Sugar-free: Swap the sugar for the sweetener of your choice that measures one to one with sugar.

Nutrition