A raw cauliflower, bacon, and onion salad with a sweet basil dressing is one of my all-time favorite dishes to cook.
I made a huge mistake with the first preparation of this dish. After many recommendations, I decided to give this recipe a shot. I didn’t want to waste any of the food in case it didn’t turn out as planned or was oversold, so I did as little preparation as possible. So, it came as a great surprise to me how wonderfully everything turned out. My first guess was wrong since I should have been more knowledgeable and had not adequately prepared. I was completely helpless in the face of my ravenous appetite. In the morning after I completed my first attempt, I immediately devoured it.
The most labor-intensive component of this recipe is preparing the cauliflower. Take off the lower leaves, then cut around the stem and get rid of as much of the core as you can. To prepare the broccoli, first break the head into bite-sized pieces using your hands. Next, slice the florets and toss the long fibrous stems.
As with any recipe, you can adjust the ingredients in this one to suit your personal preferences. Add some heat by slicing a fresh or pickled jalapeo. Remove the bacon and replace it with ground spices if you’d like to make this recipe vegetarian-friendly. I haven’t tried it, but a pinch of Old Bay seems like it may do wonders.
Ingredients:
1 cup of chopped broccoli
(1 sliced cauliflower head)
1/2 pound of bacon, cooked
Shredded cheddar cheese equaling one cup
Mayonnaise, to taste, 1 cup
Sour cream, one cup
1/2 tsp. sugar
Half a teaspoon of salt
Instructions:
Step 1:
In a big bowl, combine broccoli, cauliflower, bacon, and cheese. Combine the mayonnaise, sour cream, sugar, and salt in a small bowl and stir until smooth.
Step 2:
Toss the broccoli mixture with the mayonnaise dressing.
Step 3:
You can eat it right away, or you can put it in the fridge to chill until later.