With tons of additional delicacies and a sweet and slightly tangy dressing, this cauliflower is sure to be a hit!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 4 to 6 – servings |
Ingredients
- 1 head cauliflower, cut into florets
- ½ cup grape tomatoes, quartered
- 3 tablespoons bacon bits
- ¼ cup shredded Cheddar cheese
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- ⅓ cup sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
Instructions
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
- In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
- Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 415 mg |
| Sugars | 14 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
The only things I did differently was to pan-sear the cauliflower florets in the frying pan with the leftover bacon grease and I increased the amount of bacon and tomatoes. I got my spouse’s nod of approval and a request for 2nds.
This is a good basic salad, but it is just a little too bland for our tastes. Just a few additions made it better for us. I added salt and pepper to the dressing and added 4 chopped green onions. I also cut the sugar to ¼ cup and added more bacon. This is a different kind of salad than I’ve tried before. It kind of reminds me of potato salad. It’s good.
Good but not outstanding. My husband liked it. I already had eggs boiled so it was fast and easy. I think next time I would add some red onion and more grape tomatoes.
I chopped up 5 green onions too. Added nice color and taste. This was GREAT!
VG – honey-must. dr. good – any veg. combo – oiives ,gr.on, broc., etc
I did make some changes. First, I blanched the cauliflower; raw cauliflower has a weird taste to me. I added more eggs and tomatoes and it makes the salad go further. I also cut WAY back on the sweetener. I use Splenda and used barely 1/4 cup so it wasn’t too sweet. I made sure to refrigerate the salad and I love it as an alternate to lettuce salads.
I really like this. Far too much dressing mind you. Next time I make this I will cut that part in half. It was literally a pool at the bottom of the bowl. Like others, I only used 1/4 cup of honey instead of sugar. I didn’t have lemon juice so I just used white vinegar. I added a little garlic powder as well. Will make again.
I made this for a ladies’ luncheon and everyone loved it! The cauliflower was cut into small pieces, I added 1/4 cup chopped red onion and used a coleslaw dressing that I had left over instead of mayo and sugar. I did add the vinegar and lemon juice, and they were needed. I used feta instead of cheddar, and that worked well. It sat overnight in the frig, and I think that helped the flavors. Will definitely made this again!!!
I wanted someway to make cauliflower differently. Enjoyed this salad very much. I lightened the dressing by using Low fat mayo in a smaller amount, added some EVOO and Dijon mustard. Very satisfying.
This was definitely a crowd-pleaser at our cabin last weekend with the guests.
Awesome!
This is sooooooooo delish!!!!! We all loved it!,I did however blanch the cauliflower for 7 min(blanched chopped)and used 2 teaspoons of splenda. I also omitted the cheese but next time I will use it. Don’t forget to add salt and pepper. I think this is better then using starchy potatoes!
I added green onions for some color and a little salt and pepper to the dressing.
I modified this slightly based on what I had in my kitchen (about 2/3 cup light mayo, 2 T lemon juice, 1 T rice vinegar, 2 T sugar for the dressing, only 2 eggs, slightly more bacon, doubled up on tomatoes and cheese, added a lot of fresh ground pepper), but I think that if I made it for company or a potluck, I would try the original. Delicious salad!
This was good and different from what I usually fix. I started to leave the eggs out, then decided to add them; good move!
We really enjoyed this salad. I only used 1/4 cup low-fat mayo, but I added more tomatoes, and next time might add some green onion. All our guests enjoyed it.
I love this salad. It’s a nice change from the broccoli salad and cole slaw. I, too, made it lighter by using light mayo and splenda and leaving out the cheese. (Personal preference on the cheese…not a big fan.) I made up for using the lighter ingredients by using real bacon. I think the only thing I would do next time is add more bacon, tomatoes and eggs. It seemed a bit short on those ingredients.
We couldn’t stop eating this stuff! Very good for low carb diet. I used a little more shredded SHARP cheddar than listed as well as more freshly fried bacon.
I made this a little lighter by using a third cup of reduced fat mayonnaise, reduced fat sour cream and nonfat greek yogurt. I did add some fresh ground pepper. This is a great salad but I think it could be fantastic with some spices thrown in. It was a little bland. Next time, I’ll add in a couple tablespoons of homemade dry ranch dressing mix.
the sugar ruined this salad for me. I will make it again but not add any sugar at all
I made this recipe last night for the 1st time and I loved it! Great taste, easy to make, easy to find ingredients and the best: my husband’s discerning palate loved it! He couldn’t stop eating. I used 1/2 cup light mayo and 1/2 cup sour cream.