Loaded Cauliflower Salad Recipe
User Reviews
5
Loaded Cauliflower Salad Recipe
Description
This Loaded Cauliflower Salad combines roasted cauliflower florets seasoned simply with olive oil, salt, and pepper, resulting in tender-crisp pieces with slight caramelization. The cauliflower is cooled before mixing with fresh radish slices, diced celery for crunch, sharp shredded cheddar cheese, sliced green onions, and crispy cooked bacon, lending a smoky element to the salad. The creamy dressing made from mayonnaise, sour cream, sweet relish, mustard, and apple cider vinegar binds the ingredients together with a tangy and slightly sweet flavor profile enhanced by black pepper and salt seasoning.
The contrast between the warm-roasted cauliflower texture and crisp, cool vegetables and the rich dressing creates a satisfying balance. This salad is versatile and can be served chilled as a complementary side dish for grilled meats or as part of a picnic or potluck spread. It’s also accommodating to variations, such as adding boiled eggs or other typical potato salad mix-ins if desired.
The recipe notes emphasize not overcooking the cauliflower to maintain its firm texture and recommend chilling the salad to let flavors blend thoroughly before serving, ensuring the best taste and texture.
Ingredients
- 1 head cauliflower cut into bite-sized pieces, about 8 cups
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- ½ cup radish sliced
- ½ cup celery diced
- ½ cup cheddar cheese shredded sharp
- 2 green onions sliced
- 4 lices Bacon cooked and crumbled
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons sweet relish
- 1 teaspoon yellow mustard or dijon mustard
- 2 tablespoons apple cider vinegar
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss cauliflower pieces with olive oil, salt and pepper. Roast on a sheet pan for 15 to 20 minutes or until tender-crisp. Set aside to cool completely.
- Whisk all dressing ingredients in a small bowl.
- Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
- Chill at least 2 hours before serving.
Notes
- Roast cauliflower until just tender-crisp to avoid mushy salad.
- Use suggested add-ins like radishes and celery, or substitute with typical potato salad ingredients.
- Including boiled eggs enhances richness and texture variety.
- Chill the salad for at least two hours before serving to allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 152 | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 196mg | 8% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 54mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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