Best 5 Make Ahead Cauliflower Salad Recipes

When it comes to healthy and versatile side dishes, cauliflower salad is a true champion. This cruciferous vegetable, often overlooked in favor of its more popular cousin broccoli, shines in this refreshing and flavorful salad. With minimal preparation and a symphony of textures and flavors, cauliflower salad is a delightful addition to any meal.

Our collection of make-ahead cauliflower salad recipes offers a diverse range of options, catering to various dietary preferences and taste buds. From the classic Creamy Cauliflower Salad, a mayonnaise-based delight, to the tangy and zesty Lemon-Tahini Cauliflower Salad, each recipe brings a unique twist to this humble vegetable.

For those seeking a gluten-free and vegan option, the Roasted Cauliflower Salad with Quinoa and Chickpeas is a hearty and satisfying choice. Roasted cauliflower florets, fluffy quinoa, crunchy chickpeas, and a vibrant dressing come together in perfect harmony.

If you prefer a lighter and brighter flavor profile, the Asian-Inspired Cauliflower Salad with Ginger-Sesame Dressing is sure to tantalize your taste buds. The combination of crisp cauliflower, crunchy vegetables, and a tangy dressing infused with ginger, sesame, and soy sauce creates a delightful symphony of flavors.

For a more traditional take on this classic salad, the Broccoli and Cauliflower Salad with Bacon and Dressing is a crowd-pleaser. Tender cauliflower and broccoli florets are tossed in a creamy dressing, complemented by crispy bacon and a sprinkle of cheddar cheese.

No matter your dietary preferences or flavor inclinations, our selection of make-ahead cauliflower salad recipes has something for everyone. These salads are not only incredibly delicious but also packed with nutrients, making them a guilt-free indulgence. Prepare them ahead of time for a quick and easy meal prep solution that will brighten up your table and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA EGG SALAD RECIPE

Tuna Egg Salad Recipe image

An EASY tuna egg salad recipe! See how to make tuna salad with eggs in just 10 minutes. Plus, tuna and egg salad stores is healthy and perfect to make ahead.

Provided by Maya Krampf

Categories Main Course Salad

Time 10m

Number Of Ingredients 11

Ingredients

1/2 cup Mayonnaise
1 tbsp Dijon mustard
1 tbsp Fresh parsley
1/2 tsp Paprika
3 5-oz. can Tuna ((drained; I used a combination of chunk light and solid white albacore))
1/4 cup Celery ((finely chopped))
2 tbsp Pickles ((finely chopped))
2 tbsp White onion ((minced))
4 large Hard boiled eggs ((diced))
Sea salt ((to taste))
Black pepper ((to taste))

Steps:

In a medium bowl, use a fork to whisk together the mayo, mustard, parsley, and paprika, until smooth.
Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.
Fold in the diced eggs.

Nutrition Facts : Calories 398 kcal, Carbohydrate 1 g, Protein 34 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 230 mg, Sodium 341 mg, Sugar 1 g, ServingSize 1 serving

MAKE AHEAD CAULIFLOWER SALAD

Make Ahead Cauliflower Salad image

My mom's famous make-ahead cauliflower salad for picnics and barbeques.

Provided by Iwnbb

Categories Salad Vegetable Salad Recipes Cauliflower

Time P1DT35m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound bacon
1 head iceberg lettuce, finely chopped
1 head cauliflower, florets finely chopped
1 large red onion, shaved thin
1 cup mayonnaise
3 tablespoons white sugar
⅓ cup grated Parmesan cheese
1 dash ground black pepper

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
Toss salad; season with black pepper.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 13.6 g, Cholesterol 33.9 mg, Fat 30.8 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 6.4 g, Sodium 666.5 mg, Sugar 8.8 g

CAULIFLOWER SALAD

Cauliflower Salad image

I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.

Provided by Debbie Lopez

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ cup frozen green peas, thawed
¼ cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Steps:

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g

FULLY LOADED CAULIFLOWER SALAD

Fully Loaded Cauliflower Salad image

A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!

Provided by Sarah Jo

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h10m

Yield 6

Number Of Ingredients 12

Ingredients

4 slices bacon
1 head cauliflower, chopped into bite size pieces
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
½ cup fat-free sour cream
½ cup reduced-fat mayonnaise
4 ounces shredded sharp white Cheddar cheese
4 green onions, chopped
1 bunch chopped fresh chives
2 dashes hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon paprika

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 10 g, Cholesterol 29.7 mg, Fat 13.5 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 5.5 g, Sodium 328.9 mg, Sugar 4.9 g

RAW CAULIFLOWER SALAD

Raw Cauliflower Salad image

With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.

Provided by Petit Poussin

Categories Salad Vegetable Salad Recipes Cauliflower

Time 2h20m

Yield 5

Number Of Ingredients 12

Ingredients

4 cups cauliflower, thinly sliced
1 cup coarsely chopped olives
⅔ cup coarsely chopped green bell pepper
½ cup chopped pimento peppers
½ cup onion, chopped
1 bunch celery stalks, thinly sliced
½ cup canola oil
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon white sugar
¼ teaspoon ground black pepper

Steps:

Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 13.6 g, Fat 25.8 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 595.9 mg, Sugar 5.5 g

Tips for Making the Best Cauliflower Salad

Use fresh, high-quality cauliflower. Look for heads that are compact and have no brown spots.
Cut the cauliflower into small florets. This will help them cook evenly and absorb the flavors of the dressing.
Roast the cauliflower until it is tender and slightly browned. This will give it a delicious roasted flavor.
Use a variety of vegetables in your salad. This will add color, texture, and flavor.
Make the dressing ahead of time so that the flavors have time to meld.
Serve the salad immediately or chill it for later. Either way, it is delicious!

Conclusion

Cauliflower salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With so many different variations, there is sure to be a cauliflower salad recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful salad, give cauliflower salad a try!