15-Minute Creamy Cauliflower Bacon Salad
Tangy mayo-based salad combining raw cauliflower florets, torn lettuce, and crispy bacon bits with a parmesan-sugar dressing. Requires overnight refrigeration to meld flavors. Perfect potluck dish that improves with time and travels well.
Ingredients
- 1 cup mayonnaise
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons granulated sugar
- 1 ¾ pounds cauliflower, broken into florets
- 1 head lettuce, torn into bite-size piecesgreen cabbage1:1
holds texture better, slightly crunchier
- 1 medium red onion, thinly sliced
- ½ cup bacon bitscrispy bacon0.5 cup to 6 slices cooked
fresher bacon taste
Instructions
- 1
Mix mayonnaise, grated Parmesan cheese, and granulated sugar in a small bowl to make the dressing; set aside
- 2
Break cauliflower into florets in a large bowl
- 3
Tear lettuce into bite-size pieces and add to bowl
- 4
Thinly slice red onion and add to bowl
- 5
Add bacon bits to bowl
- 6
Pour dressing over salad and toss to coat
- 7
Cover and refrigerate for at least eight hours, preferably overnight
- 8
Toss before serving
Tips
Use high-quality bacon bits from jars in the salad aisle rather than imitation bits for better flavor and texture
Refrigerate overnight to allow flavors to meld; salad improves with time
Good to Know
Covered in refrigerator for up to 3 days
Prepare through step 6 up to 24 hours ahead; do not toss with dressing more than 24 hours before serving to avoid wilting
Cold, straight from refrigerator; toss gently before serving
Common Mistakes
Add dressing less than 8 hours before serving to avoid vegetables becoming too soft
Chop vegetables too small to avoid them becoming mushy when soaked in dressing overnight
Substitutions
Dairy-Free Swaps
General Alternatives
fresher bacon taste
holds texture better, slightly crunchier