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Donna R. Luis

Crisp Cauliflower Bacon Salad

A creamy, savory cauliflower salad featuring crisp bacon, sweet dried cranberries, red onion, and a tangy mayonnaise dressing. Optional bacon grease intensifies the smoky flavor, while refrigeration allows the ingredients to meld before serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 8 cups cauliflower cut into small florets; use one giant head or two small heads
  • 12 ounces thick-cut bacon cooked, drained, and chopped small
  • ¾ cup dried cranberries or raisins
  • ½ small red onion sliced thin and chopped small, about ⅓ cup
Dressing
  • ½ cup mayonnaise
  • 2 tablespoons warm bacon grease optional
  • 1 tablespoon white sugar
  • 1 tablespoon plain white vinegar
  • ½ teaspoon kosher salt

Equipment

  • Large baking tray
  • Aluminum foil
  • Large mixing bowl
  • Small bowl or large glass measuring cup
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Cook the Bacon: If using the oven method, preheat the oven to 425°F. Line a large baking tray with foil, arrange the bacon on it, and place the tray in the cold oven while it preheats. Cook for 18–22 minutes, watching closely toward the end, until the bacon is done.
  2. Prepare the Bacon: Remove the cooked bacon, drain it, then chop or crumble it into small pieces.
  3. Combine the Salad Ingredients: Add the chopped bacon, cauliflower florets, dried cranberries or raisins, and finely chopped red onion to a large mixing bowl.
  4. Make the Dressing: In a small bowl or large glass measuring cup, combine the mayonnaise, optional warm bacon grease, white sugar, vinegar, and kosher salt.
  5. Whisk the Dressing: Whisk the dressing ingredients together until the mixture is smooth and evenly combined.
  6. Dress the Salad: Pour the dressing over the cauliflower mixture and toss thoroughly until the ingredients are well coated.
  7. Chill Before Serving: Refrigerate the salad until you are ready to serve it, allowing it to chill before serving.
  8. Store the Salad: Keep the salad refrigerated for 2–3 days. Stir it before serving.

Notes

  • Use fresh cauliflower cut into small florets so the creamy dressing can coat the pieces evenly.
  • The recipe calls for thick-cut bacon, which should be cooked, drained, and chopped into small pieces before mixing.
  • Dried cranberries provide a sweet, chewy contrast to the savory bacon; raisins can be used instead.
  • The bacon grease is optional, but adding the warm grease to the dressing brings additional bacon flavor.
  • Slice the red onion thinly, then chop it small so its flavor is distributed throughout the salad.
  • Refrigerate the finished salad until serving and stir it again before serving.
  • The salad keeps nicely for 2–3 days when refrigerated.