If you’ve been around here long enough, you know I love a good dump-and-go recipe—especially the kind that makes people think you spent way more time in the kitchen than you actually did. And friends… this cauliflower salad? It’s exactly that.
I’m normally not one for raw cauliflower. I usually prefer it cooked and softened because it’s just easier to eat. But this salad? This salad converted me. It’s creamy, crunchy, flavorful, and so ridiculously easy to throw together that you’ll find yourself making it over and over again.
And with the holidays right around the corner, this recipe deserves a spot on your table. Trust me—bring this to a gathering and watch it disappear.
Why This Salad Is Always a Crowd Favorite
It’s the perfect blend of crunchy veggies, salty bacon, nutty sunflower seeds, and a creamy dressing that ties everything together. Every bite has a little bit of everything, and the flavors get even better the longer it sits.
This is one of those dishes that tastes like something your aunt spent three hours making… except it takes about 15 minutes and almost zero effort.
Ingredients
- 12 slices of bacon, cooked and crumbled
- 1 head cauliflower, cut into bite-sized pieces
- 1 head broccoli, cut into bite-sized pieces
- ¾ cup sunflower seeds (salted or unsalted—your call!)
- ½ red onion, diced
- 1 cup creamy ranch dressing
- 1 ½ Tbsp white wine vinegar
- ¼ cup sugar
Directions
1. Prep your veggies
Cut the cauliflower and broccoli into bite-sized pieces—nothing too tiny and nothing the size of a small tree. Just nice, fork-friendly bites. And feel free to adjust the ratio while you’re at it! More cauliflower, less broccoli, or vice versa… remember, it’s your kitchen and your rules.
Think of a good salad: you want to get a little bit of everything in one bite. That’s the goal here.
2. Dump everything in a big bowl
Here’s a cleaned-up, fun, and on-brand rewrite:
Grab a big bowl—trust me, this recipe makes a generous batch.
Add in your cauliflower, broccoli, bacon, sunflower seeds, and diced red onion.
You can whisk the ranch dressing, white wine vinegar, and sugar together in a separate bowl…
Or, let’s be real: just dump it straight into the big bowl and mixy-mixy. Your kitchen, your rules, soo your choice.
Give everything a good stir until all the pieces are coated in that creamy, delicious dressing.
3. Refrigerate
Let the salad chill for at least 4 hours before serving.
But if you really want the flavors to shine, make it 24 hours ahead. Everything melds together and it tastes even better the next day.
4. Serve & Enjoy!
Serve cold and enjoy the crunchy, creamy goodness. This is always a hit at potlucks, holidays, cookouts, and honestly… random Tuesdays.
If you try this recipe, drop a comment and let me know what you think!
Writing this out actually made me want to run to the store for ingredients—so don’t be surprised if I’m making a batch tonight too. 😆
Leave a Reply