Aunt Jackie'S Cauliflower Salad
A creamy, tangy cauliflower and broccoli salad with olives, mayo, lemon, and cheddar, brightened by mushrooms—perfect for a light lunch or party side.
Ingredients
Instructions
- Chop or break cauliflower and broccoli into small pieces.
- Combine cauliflower, broccoli, sliced green olives, chopped onion, chopped boiled eggs, mayonnaise, lemon juice, sugar, grated cheddar cheese, salt, and pepper in a large bowl and mix well.
- Garnish with fresh mushrooms before serving.
Tips & Substitutions
For a twist, consider adding diced bell peppers or using Greek olives instead of green olives for a different flavor profile. If you want to lighten the dish, substitute Greek yogurt for some or all of the mayonnaise. Make sure to adjust the seasoning according to your taste, especially if you use salted cheese. This salad is great for meal prep and can be made a day in advance for flavors to meld.
Serving Suggestions
This cauliflower salad is perfect as a side dish at barbecues or potlucks and pairs beautifully with Mediterranean recipes like Quick & Easy Spinach Pie or Greek Salad (Elliniki Salata). For a complete meal, serve it alongside grilled chicken or fish, or enjoy it as a light lunch on its own with some crusty bread.
Storage & Reheating
Store any leftover cauliflower salad in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the vegetables, avoid mixing in the cheese until you're ready to serve. If you need to reheat it, do so gently in the microwave, but keep in mind that the texture may change slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jackie'S Cauliflower Salad contains roughly 729 calories, with 28g protein, 53g carbohydrates, and 46g fat. It is an excellent source of calcium (62% of the Daily Value), protein (56% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1684mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it covered in the refrigerator to ensure freshness. However, it's best to add the cheese just before serving to maintain its texture.
What can I substitute for mayonnaise?
If you're looking for a healthier option, you can substitute Greek yogurt for half or all of the mayonnaise. This will give the salad a tangy flavor while reducing calories.
Is there a way to make this salad vegan?
To make this salad vegan, you can replace the mayonnaise with a plant-based mayo or a mixture of blended silken tofu and lemon juice. Substitute the boiled eggs with diced avocado for creaminess without the animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).