A tasty, filling cauliflower and pea salad that goes well with any dinner or on its own for lunch. Either serve now or wait and serve later.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
Ingredients
- 1 large head cauliflower, broken into small florets
- 1 (10 ounce) package frozen peas, thawed
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 cup shredded reduced-fat Cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup bacon bits
- 1 cup light mayonnaise
- 1 (8 ounce) container reduced fat sour cream
- 2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
- 2 tablespoons distilled white vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon seasoned salt (such as LAWRY’S®)
Instructions
- Toss together cauliflower, peas, onion, and celery in a large bowl. Mix in Cheddar, Parmesan, and bacon bits.
- Mix mayonnaise, sour cream, sweetener, vinegar, mustard, and seasoned salt in a separate bowl. Pour over vegetables and mix well.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 343 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The cauliflower makes a nice change from the usual macaroni. Made the florists small enough to blend with the pea size. The recipe makes a lot of dressing. I cut down about a quarter. Highly recommend this recipe.
A friend made this many years ago and I was searching for a recipe – this one is yummy! Her trick is to cut up all the veggies and let them sit overnight in an upside down container with paper towels under it. It takes out all the excess water so the salad doesn’t get soupy. Then mix everything in the am and you’re ready to go. I also added red onion and broccoli.
I like to make a variety of veggie salads during summer and this one is super. I liked the suggestion of blanching the cauliflower first.
Did not have any bacon, made anyway. It was very good, but very salty so I’m glad I didn’t add bacon!
This is delicious. First time I made it, I got distracted and forgot the cheese. It adds a whole layer to the flavor and the salad was much better, less sweet, when I went back and added some cheese. A nice change from potato salad.
I made this as is and it was wonderful!. It’s not for everyone because of the raw cauliflower but I loved it!. The peas help tone down the strong taste of the cauliflower. The dressing is so flavorful. I may use that dressing on the pea salad I made at the same time from this site. It was bland but this was not! Thank you for sharing!
I liked this. I sub’d Monterey Jack for cheddar and I really liked it!! It does makes a large portion but it keeps well!
Awesome, no carb alternative to potato salad!
This is an awesome alternative to potato salad! I used regular salt instead of seasoned salt due to personal preference. I also left the shredded cheddar out of the mix but offered it on the side to avoid soggy cheese. Even my picky eaters had seconds!
Good combination of ingredients for a colorful and flavorful presentation. The bright green of the peas contrasts nicely against the white cauliflower. I omitted the cheese and added sunflower seeds. Used my regular recipe for potato or macaroni salad dressing. Will definitely make this again.
Excellent salad with just the right amount of sweetness and tartness. Love the crunch also.
This is so good! We had it as a light dinner last night. I did not add any sweetener and forgot about the mustard, but was great as it was. Husband said I could keep this one! Thanks for putting it out there!
I love this salad. I used regular salt, rather than the seasoned which I’m just not a fan of. I found the 2 tablespoons of sweetner to be just way too much and had to adjust the other dressing ingredients a little bit to address. Next time I will simply cut back on the sweetner. I had no problem with the dressing being runny as a few other reviewers reported. This salad is definitely best when made a day prior to serving.
Loved it! I mixed up a half batch of this in the morning, but did not add the cheeses or the bacon. Tonight I dinner, I stirred the salad really well, and then add the cheeses and bacon. My DH is not a fan of raw cauliflower or peas (loves both of them cooked) and he really enjoyed this salad too. For people who had issues with the dressing, taste it before stirring it in to the salad ingredients. Add more sugar if your tastes want it sweeter, more vinegar if you want it to have a little more zip. This salad will go over really well with our summer gatherings. Thanks Ginn, for sharing your recipe. It went really well with our ‘Turkey Bacon Avocado Sandwich’ from AR.
The dressing goes well with the cauliflower and peas.
I made it exactly like it was printed. I refrigeratd it overnite. I found it to be very bland, so I added some chopped celery and some ranch dressing. If I were to make it again, I might use Miracle Whip instead of mayonnaise. One of our guests who usually eats everything, did not like it.
Strangely enough, I LOVED this recipe even though I don’t really care for Cauliflower! Followed the recipe exactly as written, just wonderful!
Really good. I kind of guestimated the amount of dressing and it turned out fine. Looked at some other cauliflower salad recipes and added some chopped radishes and a handful of broccoli for color. This recipe is a keeper!
I need diabetic friendly -this is a good for that. I’ve been using this receipe for a few years when I am missing potato salad or for potluck situations. Sometimes it does turn out a little wet for me( I am not good with measuring), so now I cut the dressing receipe in half and then add more of whatever my tasting tells me it needs. I have been known to add instant potato flakes when it gets soupy. Add 1 tablespoon@ a time and let it sit for a few minutes b4 adding more flakes.
At first taste, this screamed “egg salad” to me for some reason (which isn’t a good thing in my world, as I don’t care for egg salad!). It chilled and we took to a friend’s house for dinner. I liked it better after the flavors had a chance to meld. The only change I made was to eliminate the celery per personal preference and I used white sugar in place of Splenda. THANKS for the recipe, Ginn! EDIT: I need to edit my review and replace my 4 stars w/5 since I’ve thoroughly enjoyed this for lunch the past 3 days….
This is a yummy salad and is so crunchy with the califlower and has good texture with the added peas. Very good and easy. Nice to have a different thing to do with cauliflower. Jan