Loaded Cauliflower Salad Recipe

Introduction

This Loaded Cauliflower Salad is a delicious, crunchy, and creamy side dish perfect for gatherings or a satisfying lunch. Roasted cauliflower combined with crisp veggies, sharp cheddar, and a tangy dressing makes it a flavorful and hearty salad.

Ingredients

• 1 head cauliflower (cut into bite-sized pieces, about 8 cups)
• 1 tablespoon olive oil
• Salt and black pepper (to taste)
• ½ cup sliced radishes
• ½ cup diced celery
• ½ cup shredded sharp cheddar cheese
• 2 green onions (sliced)
• 4 slices bacon (cooked and crumbled)
• ½ cup mayonnaise
• ¼ cup sour cream
• 3 tablespoons sweet relish
• 1 teaspoon yellow mustard (or Dijon mustard)
• 2 tablespoons apple cider vinegar
• Salt and black pepper (to taste)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Toss the cauliflower pieces with olive oil, salt, and black pepper until evenly coated. Spread them on a sheet pan in a single layer.
3. Step 3: Roast the cauliflower for 15 to 20 minutes, or until tender-crisp and slightly browned. Remove from the oven and let cool completely.
4. Step 4: In a small bowl, whisk together mayonnaise, sour cream, sweet relish, mustard, apple cider vinegar, salt, and pepper to make the dressing.
5. Step 5: In a large bowl, combine the cooled cauliflower, sliced radishes, diced celery, shredded cheddar, green onions, and crumbled bacon.
6. Step 6: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
7. Step 7: Chill the salad in the refrigerator for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted nuts like walnuts or pecans for crunch.
• Swap sharp cheddar for Monterey Jack or feta for a different flavor profile.
• If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped jalapeño to the dressing.

Storage

Store the Loaded Cauliflower Salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss to redistribute the dressing. It can be eaten cold or brought to room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from chilling for at least 2 hours to develop flavor, making it an excellent make-ahead dish. Just store it covered in the fridge until ready to serve.

How do I keep the cauliflower from getting soggy?

Roasting the cauliflower until tender-crisp and letting it cool completely before mixing with the dressing helps keep the salad from becoming soggy. Avoid adding dressing too early before chilling.

Loaded Cauliflower Salad Recipe

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★★★★★

4.7 from 53 reviews

This Loaded Cauliflower Salad is a flavorful and hearty side dish featuring roasted cauliflower tossed with crisp radishes, celery, sharp cheddar, green onions, and smoky bacon. The salad is dressed with a tangy, creamy dressing made from mayonnaise, sour cream, sweet relish, mustard, and apple cider vinegar, making it a perfect make-ahead dish that can be chilled for enhanced flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salad

• 1 head cauliflower (cut into bite-sized pieces, about 8 cups)
• 1 tablespoon olive oil
• Salt and black pepper (to taste)
• ½ cup sliced radishes
• ½ cup diced celery
• ½ cup shredded sharp cheddar cheese
• 2 green onions (sliced)
• 4 slices 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 and black pepper (to taste)

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
2. Roast the cauliflower: Toss the cauliflower pieces with olive oil, salt, and black pepper until evenly coated. Spread them out on a sheet pan and roast for 15 to 20 minutes until the cauliflower is tender-crisp and lightly browned. Remove from the oven and allow it to cool completely.
3. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, sweet relish, mustard, apple cider vinegar, and season with salt and black pepper to taste until smooth and well combined.
4. Combine the salad: In a large bowl, place the cooled roasted cauliflower along with sliced radishes, diced celery, shredded cheddar cheese, sliced green onions, and crumbled bacon. Pour the dressing over the ingredients and toss gently until everything is coated evenly.
5. Chill before serving: Cover the salad and refrigerate it for at least 2 hours. Chilling allows the flavors to meld perfectly for the best taste experience. Serve cold or at room temperature.

Notes

• For a vegetarian version, omit the bacon or substitute with smoked tempeh or coconut bacon.
• Make sure the cauliflower is completely cooled before adding the dressing to prevent it from becoming watery.
• This salad can be made up to a day in advance and kept refrigerated.
• Feel free to add chopped fresh herbs like parsley or dill for added freshness.
• If you want a lighter dressing, reduce mayonnaise or swap sour cream with Greek yogurt.

Keywords: cauliflower salad, roasted cauliflower, loaded salad, bacon salad, summer salad, low carb salad