Name: Ranch Cauliflower Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into small florets; 6 slices cooked bacon, crumbled; 1 cup shredded cheddar cheese; 1/4 cup finely chopped red onion; 1/2 cup ranch dressing; 1/4 cup sour cream; 1/4 cup mayonnaise; Salt and pepper, to taste; 2 tbsp chopped parsley or chives (optional, for garnish)

Ranch Cauliflower Salad is a fresh, crunchy, and creamy side dish that brings a burst of flavor to any meal. Loaded with crisp cauliflower, cheddar cheese, and a rich ranch dressing, this salad is satisfying and easy to throw together. It’s perfect for cookouts, potlucks, or a simple weeknight dinner.

Ranch Cauliflower Salad

Why You’ll Love This Recipe

I love how this salad is packed with flavor while still being low-carb and super refreshing. The crunch of the cauliflower pairs perfectly with the creamy ranch dressing and salty bacon, making each bite incredibly satisfying. It’s one of those dishes that I can prep ahead of time and pull out when I need something quick, delicious, and crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cauliflower florets
Cooked bacon, crumbled
Cheddar cheese, shredded
Red onion, finely chopped
Ranch dressing
Sour cream
Mayonnaise
Salt and pepper
Chopped parsley or chives (optional for garnish)

Directions

I start by cutting the cauliflower into small, bite-sized florets and blanching them in boiling water for just a minute or two to slightly soften. Then I rinse them under cold water and let them dry.
In a large bowl, I mix together the ranch dressing, sour cream, and mayonnaise until smooth. I season it with a little salt and pepper to taste.
I add the cauliflower, bacon, cheddar cheese, and red onion into the bowl and stir until everything is evenly coated in the dressing.
I like to chill the salad in the fridge for at least 30 minutes so the flavors meld together.
Right before serving, I sprinkle some chopped parsley or chives on top for a pop of freshness and color.

Servings and timing

This recipe serves about 6 to 8 people. It takes around 15 minutes to prep and about 30 minutes of chilling time for the best flavor. No cooking time is necessary unless I need to cook the bacon fresh.

Variations

Sometimes I mix things up by adding cherry tomatoes, cucumbers, or even chopped hard-boiled eggs. If I want it extra cheesy, I’ll throw in some mozzarella cubes or pepper jack. For a vegetarian version, I simply skip the bacon or replace it with roasted chickpeas or smoked nuts for a crunchy twist.

storage/reheating

I store this salad in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, I don’t reheat it. I just give it a good stir before serving again to redistribute the dressing and keep the flavor fresh.

FAQs

Can I make Ranch Cauliflower Salad ahead of time?

Yes, I often make it a few hours in advance. The flavors get even better as it sits in the fridge.

Do I need to cook the cauliflower?

Not really. I usually blanch it for a minute or two to slightly soften it, but I’ve also made it completely raw for extra crunch.

Can I use bottled ranch dressing?

Absolutely. I’ve used both homemade and store-bought ranch, and both work great depending on my time and preference.

What’s a good substitute for bacon?

If I want a vegetarian option, I use smoked almonds, roasted chickpeas, or even tempeh bacon for that salty crunch.

How long does this salad stay fresh?

It stays fresh in the fridge for about 3 days. After that, the cauliflower can get a little soft, and the dressing may separate.

Conclusion

Ranch Cauliflower Salad is one of those easy recipes I keep coming back to. It’s quick to make, endlessly customizable, and always hits the spot whether I’m serving it as a side or packing it for lunch. The creamy dressing, crispy cauliflower, and savory add-ins make it a guaranteed crowd-pleaser.