Sweet ’n’ Sunny Cauliflower Salad

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 6 to 8 servings.
The Old Farmer's Almanac EATS
Print Friendly and PDF

This flavorful, crunchy Cauliflower Salad—with cheese, sunflower seeds, fresh veggies, and bacon—is a go-to salad for a get-together or potluck. If you can find colorful cauliflower at the farmer’s market (purple, yellow, and white), it gives the salad even more flair.

We’ve also included the recipe for the Sunflower Dressing (using sunflower oil) but you can substitute with regular mayo if you wish.


1 cup Sunflower Mayo (below) or store-bought mayonnaise
1⁄2 cup Parmesan cheese
1⁄4 cup sugar
1-1⁄2 teaspoons freshly ground black pepper
1 large cauliflower, trimmed and cut into small florets (about 8 cups)
1 medium red onion, thinly sliced
1-1⁄2 cups shredded mozzarella cheese
6 slices bacon, fried until crisp and then crumbled
1⁄4 cup sunflower kernels

In a bowl, combine Sunflower Mayo with Parmesan, sugar, and pepper. Add cauliflower and onion and toss. Add mozzarella and refrigerate until cold.

Mix in bacon and sunflower kernels just before serving.

Sunflower Mayo

1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup refrigerated egg substitute
2 tablespoons vinegar or lemon juice
2 cups sunflower oil

In a bowl, combine mustard, salt, paprika, and cayenne. Add egg substitute and vinegar. Beat with an electric mixer at medium speed until combined. With the mixer still running, add 2 tablespoons of the oil, 1 teaspoon at a time. Slowly add remaining oil in a thin, steady stream. Cover and store in the refrigerator for up to 2 weeks. (Makes about 2 cups)

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs