Description
Ranch Cauliflower Salad is a crunchy, creamy, and flavorful side dish made with fresh cauliflower, crispy bacon, cheddar cheese, and a rich ranch-based dressing. It’s quick to prepare, low in carbs, and ideal for potlucks, cookouts, or weeknight meals.
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)
Instructions
- Cut the cauliflower into small, bite-sized florets.
- Blanch the cauliflower in boiling water for 1–2 minutes, then rinse under cold water and let dry.
- In a large bowl, whisk together ranch dressing, sour cream, and mayonnaise until smooth. Season with salt and pepper to taste.
- Add the cauliflower, crumbled bacon, shredded cheddar cheese, and chopped red onion to the bowl.
- Stir until all ingredients are evenly coated with the dressing.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Before serving, sprinkle with chopped parsley or chives if desired. Serve chilled.
Notes
- Blanching the cauliflower softens it slightly without losing crunch.
- This salad can be made ahead and tastes even better after chilling.
- Store leftovers in the fridge for up to 3 days.
- Customize with add-ins like cherry tomatoes, cucumbers, or hard-boiled eggs.
- For a vegetarian option, omit bacon or use plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
