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This easy cauliflower salad is one of my favorite salads to bring to potlucks and get-togethers. You can make it the day before and it holds up nicely. As a matter of fact, I think it tastes better the next day.
Cauliflower is one of those vegetables that doesn’t seem to get a whole lot of thought, but it’s a petty versatile vegetable and I love it. This recipe came about one evening when I had a head of cauliflower that needed using, but I wanted something a little different, so I decided to make a salad.
Did you know that cauliflower is a great source of fiber, vitamin C, vitamin B6, vitamin K, folate, manganese, potassium and pantothenic acid? In addition, it is also a good source of protein, phosphorus, thiamin, magnesium, riboflavin and niacin. Pretty awesome veggie, eh?
Want some more cauliflower recipes? Here are three of my faves:
- Garlic Herb Lime Cauliflower Rice (grain-free)
- Indian Spiced Lactofermented Cauliflower
- Roasted Cauliflower with Olive Oil, Garlic, and Parmesan
Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!
My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you!
- Wash and break up the cauliflower into bite-sized pieces and put in a bowl (with a lid so you can toss it all together) with the chopped onion.
- Whisk together the mayo, oil, vinegar, stevia, salt and pepper.
- Add the pumpkin seeds, dried cranberries, and the dressing to cauliflower and onion.
- Toss together well.
- Let marinate for a couple hours or overnight.
- This salad will also keep a couple days in the fridge without going bad or getting soggy.
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Need some help getting dinner on the table? I recommend these Grain-Free Meal Plans, perfect for GAPS, SCD, Paleo, Primal, and other restricted diets.