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.
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.
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)