Ranch Cauliflower Salad

Ranch Cauliflower Salad is a fresh, crunchy side dish that packs bold flavor into every bite. It features tender cauliflower florets tossed in a creamy ranch dressing, mixed with crispy bacon, cheddar cheese, and other colorful veggies. This chilled salad is a delicious, no-fuss addition to potlucks, BBQs, or everyday meals.

Why You’ll Love This Recipe

I love how this salad brings together texture and taste in the best way. The cauliflower stays crisp, while the ranch dressing adds a tangy creaminess that coats everything perfectly. Bacon and cheese bring richness, while fresh veggies add color and crunch. It’s low-carb, super satisfying, and a great alternative to traditional potato or pasta salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower florets
bacon, cooked and crumbled
shredded cheddar cheese
chopped red onion
chopped celery
cherry tomatoes, halved
ranch dressing
salt and pepper to taste
chopped fresh parsley (optional, for garnish)

Directions

1. I start by cutting the cauliflower into small bite-sized florets and steaming or blanching them briefly to slightly soften while keeping the crunch.

2. I let the cauliflower cool completely before combining it in a large bowl with cooked bacon, shredded cheese, red onion, celery, and cherry tomatoes.

3. I pour the ranch dressing over the mixture and toss everything until it’s well coated.

4. I season the salad with salt and pepper, then chill it in the refrigerator for at least 30 minutes to let the flavors blend.

5. Before serving, I give it a quick toss and sprinkle chopped parsley on top for a fresh finish.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and another 30 minutes to chill, so it’s ready in under an hour.

Variations

Sometimes I swap the cheddar for pepper jack to give the salad a little kick. When I want to lighten it up, I use a Greek yogurt-based ranch dressing. Adding chopped hard-boiled eggs or avocado gives extra creaminess and protein. I also love tossing in some sunflower seeds or chopped nuts for an added crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, there’s no reheating needed. I give it a quick stir before serving again, and if the dressing thickens, I add a splash more to loosen it up.

FAQs

Can I make this salad a day in advance?

Yes, I often make it the night before. It tastes even better after sitting in the fridge and letting the flavors blend.

Do I need to cook the cauliflower?

I usually blanch or steam it for 2–3 minutes, just enough to soften the bite, but it can be used raw for extra crunch.

Can I use store-bought ranch dressing?

Absolutely. I use my favorite store-bought brand, but homemade ranch works great too if I have it on hand.

What kind of bacon works best?

I prefer thick-cut bacon for bigger, crispier pieces, but any cooked bacon will do just fine.

How can I make this salad vegetarian?

I simply leave out the bacon or use a plant-based alternative. It still tastes delicious and filling.

Conclusion

Ranch Cauliflower Salad is a flavorful, hearty salad that’s easy to make and perfect for any occasion. I love how customizable it is, and it never fails to please a crowd. Whether I’m serving it at a cookout or just making a quick lunch, this salad is always a hit.

Ranch Cauliflower Salad

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 48 minutes
• Yield: 6 servings
• Category: Salad
• Method: Chilled
• Cuisine: American

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Description

Ranch Cauliflower Salad is a crisp and creamy side dish featuring cauliflower florets tossed with ranch dressing, bacon, cheddar cheese, and fresh vegetables. It’s a low-carb, colorful, and flavorful alternative to traditional side salads.

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Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 1/2 cup chopped celery
• 1 cup cherry tomatoes, halved
• 3/4 cup ranch dressing
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)

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Instructions

1. Cut cauliflower into small florets and steam or blanch for 2–3 minutes. Let cool completely.
2. In a large bowl, combine cooled cauliflower, bacon, cheddar cheese, red onion, celery, and cherry tomatoes.
3. Pour ranch dressing over the mixture and toss until evenly coated.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Before serving, toss the salad again and garnish with chopped parsley if desired.

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Notes

• Blanch cauliflower briefly to retain crunch and color.
• Use thick-cut bacon for added texture.
• Homemade or store-bought ranch dressing can be used.
• Salad can be made a day ahead for enhanced flavor.
• Add nuts or seeds for extra crunch and nutrition.

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Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 470mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 35mg