This bright and crisp cauliflower salad combines a creamy, zingy dressing with roasted cauliflower, red onion, lettuce, and bacon. Great for potlucks and cookouts!
Why this recipe works
A creamy dressing adds the perfect touch against the crisp veggies in this cauliflower salad. A zesty bit of pickle is tossed into the lemon-mayo dressing for even more flavor. Savory bacon and zingy red onion mixed with roasted cauliflower and lettuce make this salad anything but boring!
I like to think of this recipe as something between a potluck salad and fresh leafy salad. It can pass for either! It’s awesome served alongside grilled meats at cookouts but can also be devoured on its own. Think of it in the same ballpark as broccoli salad with the addition of leafy greens.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAULIFLOWER – Cauliflower breaks down quickly, so while you want bite-sized pieces, be careful not to cut them too small.
ONION – Red onion is mild, but flavorful making it perfect for serving raw. You can swap it with pickled onions if you want! White or yellow onions may be too strong in this salad, but if that’s what you prefer, go right ahead.
LETTUCE – The type of lettuce you use is ultimately up to you. We prefer a fresh spring mix for variety.
DRESSING – The creamy dressing is a combination of mayo, sour cream, lemon juice, and pickles. For a lighter alternative to mayo, try Greek yogurt or low-fat mayonnaise. You can swap the sour cream with the low-fat variety if needed. Not a fan of pickles? Feel free to omit them. Fresh lemon juice is always best!
How to Make Cauliflower Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F.
- Cut cauliflower into bite sized pieces. Set aside.
- In a small bowl, mix together garlic salt, lemon pepper, and olive oil.
- Toss the oil mixture and the cauliflower together in a large bowl until evenly coated.
- Spread seasoned cauliflower onto a baking sheet and place in preheated oven. Roast for 15 minutes.
- To make the dressing combine mayonnaise, sour cream, lemon juice, and pickle in a small bowl.
- In a large mixing bowl, gently toss together roasted cauliflower, onion, and dressing.
- Gently stir in the spring mix and top with bacon pieces.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Roasting the cauliflower simply adds more crunch to the mix. It also brings out a slight nutty flavor. However, you can enjoy this salad with raw cauliflower as well if preferred!
Yes, you can prepare cauliflower salad the night before. I would recommend holding off on adding the lettuce until the morning of or a couple of hours before serving if you plan on tossing everything with the dressing right away and then storing it.
Serving Suggestions
Enjoy your cauliflower salad chilled or slightly above room temperature. Pair with grilled meats such as steak, chicken, skewers, bratwurst, or just about anything you would normally serve a pasta or potato salad with!
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Cauliflower Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 medium head of cauliflower
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper
- 2 Tablespoons olive oil
- ¼ cup mayonnaise
- 2 Tablespoons sour cream
- 1 Tablespoon lemon juice
- 1 small dill pickle
- 2 Tablespoons chopped red onion
- 5 slices cooked bacon chopped
- 5 ounces spring mix
Things You’ll Need
Before You Begin
- Cauliflower breaks down quickly, so while you want bite sized pieces, be careful not to cut them too small.
- The type of lettuce you use is ultimately up to you. We prefer a fresh spring mix for variety.
- For a lighter alternative to mayo, try Greek yogurt or low-fat mayonnaise. You can swap the sour cream with the low-fat variety if needed. Not a fan of pickles? Feel free to omit them. Fresh lemon juice is always best.
Instructions
- Preheat oven to 425 F.
- Cut cauliflower into bite sized pieces. Set aside.
- In a small bowl, mix together garlic salt, lemon pepper, and olive oil.
- Toss the oil mixture and the cauliflower together in a large bowl until evenly coated.
- Spread seasoned cauliflower onto a baking sheet and place in preheated oven. Roast for 15 minutes.
- To make the dressing combine mayonnaise, sour cream, lemon juice, and pickle in a small bowl.
- In a large mixing bowl, gently toss together roasted cauliflower, onion, and dressing.
- Gently stir in the spring mix and top with bacon pieces.
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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