Broccoli Cauliflower salad is without a doubt a fantastic meal; it’s one of my favorites, created with raw cauliflower, bacon, and onion, as well as a sweet basil dressing that will keep you coming back for more.
I had no idea what I was doing when I tried this dish for the first time. This recipe has always been suggested to me, so I decided to give it a try. I made as little preparation as possible to prevent wasting food if it didn’t come out properly or if it was overhyped. It turned out well, much to my surprise. I was mistaken, and I felt like I could have done a better job of preparing. I couldn’t stop myself from wanting more. After my initial attempt, it was the first thing I ate the next day.
To be sincere, you might need to do some preparations that are stressful like breaking down the cauliflower, the hardest aspect of this dish is really breaking down the cauliflower. To do so, cut around the stem and remove as much of the core as possible by removing the leaves at the base. Break the head into smaller pieces with your hands, then slice the florets and remove the long fibrous stalks.
It’s also a recipe that may be tailored to your preferences. To add some heat, slice a jalapeno (pickled or fresh!) To make it vegetarian, leave out the bacon and add some ground spices instead. I’ve never tried it, but I believe a pinch of Old Bay has potential.
Cook time: 10 mins
Additional time: 2 hrs
Total time: 2 hrs 35 mins
Prep time: 25 mins
Yield time:6 servingsPrint
1 head broccoli, chopped
1 head cauliflower, chopped
½ lb bacon cooked
1 cup shredded cheddar cheese
1 cup mayonnaise
1 cup sour cream
½ cup sugar
½ teaspoon salt
Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined.
Pour mayonnaise mixture over broccoli mixture and stir until well incorporated.
Eat immediately or chill until ready to serve, and enjoy!
Calories: 194kcal, Carbohydrates: 15g, Protein: 7g, Fat: 13g Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 523 mg, Potassium: 644mg, Fiber: 4g, Sugar: 7g, Vitamin A: 9125IU, Vitamin C: 54mg, Calcium: 76mg, Iron: 2mg
Tips and variations:
To cut the cauliflower, remove the leaves from the base of the cauliflower. Next, cut around the stem with your knife. The cauliflower florets will naturally come off as you do this. Cut any large pieces into bite-size pieces with your knife.
The dressing can be made up to 5 days ahead of time for this recipe. It’s best to make it the night before you’re going to serve the salad. You may also toss the entire salad with the dressing the day before, excluding the lettuce. Just before serving, toss in the lettuce.