Recipe by Leslie H
"Enjoy the bold taste of this easy-to-make cauliflower-carrot salad. It's great for picnics."
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1 large head
cauliflower, cut into florets
1 (.7 ounce) package
dry Italian salad dressing mix
grated Parmesan cheese
carrot, peeled and shredded
This recipe is great! The dish is fantastic! I used the Kraft Shredded Parmesan, Romano and Asiago cheese blend instead of the normal parmesan and it was delicious! I also used light mayo.
I had half a head of cauliflower to use and found this recipe. I altered it because I didn't want to use mayo and had some other ingredients on hand. I used 1/3cu vinegar, less than 1/4 cu olive oil, an unmeasured amount of water and plain yogurt to make a thick creamy dressing with the italian mix. I tossed this with raw cauliflower, because this head tasted great, shredded carots, and some frozen peas. Refreshing way to keep extra veggies from rotting in the fridge!
I am not a big cauliflower fan but this recipe may convert me into a flowerhead. I altered nothing on the recipe except I added a bit more cheese (Romano blend) and sprinkles of Italian seasoning. This salad is ridiculously simple and very tasty.
Really enjoyed this! I used homemade italian dressing mix and was only able to chill it for an hour but it was so good! Thanks for sharing!
I agree that this had a bold flavor. I didn't set it in the fridge for 2 hours before trying it, and I think it would have tasted better if I had. But, it was good.
We liked this salad but it isn't visually appealing. I garnished it with green onions but I think adding another green vegetable or red peppers would be good.
OK this is REALLY easy and pretty good. It is a great way to serve good veggies to the family. Thanks for a recipe to GO!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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