Creamy Cauliflower Salad—Lots of Flavor, Few Calories

July 08, 2013 | Peggy Martin


I have to admit I was skeptical when I first tried this recipe. I could not imagine cauliflower, apples, and lettuce together. Now I am a believer. The fresh, mild taste of the crunchy cauliflower, the sweet, tart flavor of the apple, and the ranch dressing are great together.

If you haven’t  chopped up a cauliflower before, you’ll be surprised how easy it is.

This salad is great for an everyday meal, a picnic, or for company. You can make it several hours ahead of time and the leftovers are good, although the lettuce is a little wilted the next day.

To make the salad more special sometimes I add sunflower seeds or raisins, use red onions for color, as well as romaine lettuce for color and more nutrition.

Creamy Cauliflower Salad

Serving Size: 3/4 cup
Serves: 6

Cost Per Serving: $.61

  • 2 cups cauliflower broken into florets (about 1/2 head)
  • 1/2 cup diced onion
  • 2 cups chopped lettuce (romaine works well)
  • 1 chopped red or green apple (Braeburn, Granny Smith)
  • 1/4 cup light ranch dressing

  1. Prepare the cauliflower by rinsing well in cold water just before using it. Snap off the outer leaves and discard.
  2. Use a sharp knife and cutting board to slice off stem and hollow out and remove core.
  3. Cut or break cauliflower into small pieces called florets.
  4. Toss cauliflower, onion, lettuce, and apples in a medium bowl.
  5. Stir in dressing.
  6. Cover. Refrigerate until ready to serve.
  • Change this recipe by adding other foods such as sunflower seeds or raisins.
  • Use red onion to add more color.
  • Can be made several hours in advance.
  • Great for a picnic. Keep it in the cooler until time to eat.


Peggy Signature

Peggy Martin

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