Sweet ’n’ Sunny Cauliflower Salad

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Photo Credit: 

Becky Luigart-Stayner


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)


Makes 6 to 8 servings.


The Old Farmer's Almanac EATS

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