Creamy Cauliflower Salad
Discover a delightful twist on a classic side dish with this Creamy Cauliflower Salad, a perfect fusion of roasted vegetable goodness and tangy, homemade dressing. Tender, golden-roasted cauliflower florets serve as the hearty base, paired with crunchy celery, red onion, and a sprinkle of sunflower seeds for added texture. The creamy dressing, made with plain Greek yogurt, mayonnaise, zesty lemon juice, and a touch of Dijon mustard and honey, elevates every bite with its luscious, tangy-sweet flavor. For an optional indulgence, crispy bacon crumbles add a smoky, savory finish that takes this dish to the next level. Ready in just 40 minutes, this versatile salad is ideal as a make-ahead side for barbecues, holiday gatherings, or weeknight dinners. Enjoy it fresh or let the flavors meld in the fridge for even more deliciousness!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups plain Greek yogurt
- 0.25 cups mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 stalks celery
- 0.25 cups red onion
- 2 tablespoons fresh parsley
- 0.25 cups sunflower seeds
- 3 strips bacon (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets, removing the stem and leaves.
Place the cauliflower florets into a large mixing bowl. Drizzle with olive oil, sprinkle with salt and black pepper, and toss until evenly coated.
Spread the cauliflower evenly onto the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until golden and slightly crispy. Remove from the oven and let cool.
While the cauliflower cools, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and honey until smooth and well combined.
Finely chop the celery, red onion, and parsley. If using bacon, cook the strips until crispy, then crumble them into small pieces.
In a large salad bowl, combine the roasted cauliflower, celery, red onion, and parsley. Pour the dressing over the top and gently toss to ensure everything is coated evenly.
Sprinkle the sunflower seeds and bacon crumbles (if using) on top as garnish.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving. Enjoy your creamy cauliflower salad!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
