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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 pretty 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:

Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

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Easy Cauliflower Salad (gluten-free and dairy-free option)
 
Prep time
Total time
 
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
Author:
Serves: 6
Ingredients
Instructions
  1. 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.
  2. Whisk together the mayo, oil, vinegar, stevia, salt and pepper.
  3. Add the pumpkin seeds, dried cranberries, and the dressing to cauliflower and onion.
  4. Toss together well.
  5. Let marinate for a couple hours or overnight.
  6. This salad will also keep a couple days in the fridge without going bad or getting soggy.

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