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Sunday, January 19, 2020
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Cauliflower the base for a versatile summer salad


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Fresh Ontario cauliflower is here – plump white heads are heaped up in grocery stores and markets everywhere. Now is the time to enjoy raw cauliflower; the flavour is more mild in summer than the cauliflower we get in winter.

Last week I made this Broccoli Cauliflower Salad, and just like every time I make it, I realized I need to make it again. Very soon! It is delicious. It is nice as a second salad or it can replace a hot vegetable side dish in summer. You can change the ingredients to your liking or add extras such as raisins, dried cranberries, nuts or seeds. This salad can be mixed a few hours before serving to allow the flavours to blend, especially that bacon flavour – you want that in every bite.

Broccoli Cauliflower Salad

  • 1 bunch broccoli, cut into bite-sized pcs.
  • 1 small head cauliflower, cut into bite-sized pcs.
  • 6 hard boiled eggs, chopped
  • 1 small red onion, chopped or thinly sliced
  • Bacon, cooked crisp and crumbled, as much as you  dare
  • 1 cup old cheddar cheese, cut into small cubes
  • 1/3 cup salted, roasted sunflower seeds


  • 1 cup Miracle Whip
  • 2 Tbsp. white sugar
  • 2 Tbsp. vinegar
  • Freshly grated black pepper

Put all salad ingredients into a large bowl.

Mix dressing ingredients in a separate  bowl.

Pour dressing over vegetables and toss lightly to coat.

If more dressing is needed, add a little Miracle Whip.

Cover and store in refrigerator until ready to serve.

Serves approx. 10 people.


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