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!
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- 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.