Cauliflower Salad

Cauliflower Salad with Tarragon Dressing

In preparation for Thanksgiving, I’m going through all my “favorites” that I’ve saved specifically for the menu and loaded them into their own folder, I’m going through my cookbooks and perusing other great blogs (of course!).

This one is actually something I made about five years ago – cleaning out the fridge and pantry. I initially made it with broccoli and I loved it so much I’ve made it several more times and also tried it with cauliflower, which is equally as good.

I didn’t cook the broccoli, but I felt like the cauliflower salad wouldn’t be as good raw.

Cauliflower Salad

Just a quickie nutritional tidbit….Cauliflower is high in fiber, folate and vitamin C, extremely low in fat and can be a great sub for mashed potatoes if you’re watching carbohydrates.

If you haven’t seen it, check out my Cauliflower Smash with Grey Poupon Gravy. It’s so yummy and would be a great low carb side dish for your Thanksgiving spread

Cauliflower Salad

This salad is great warm, but it’s also really good cold after it’s sat in the fridge for about a day.

Here’s your printable – 

Cauliflower Salad

Cauliflower Salad with Tarragon Dressing

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes


  • 1 head cauliflower, washed and broken into pieces
  • 3/4 cup salted peanuts
  • 1/3 cup raisins (or craisins, dried blueberries, or your favorite dried fruit)
  • 1/4 cup white wine vinegar
  • 3 tbsp mayonnaise (not low-fat)
  • 2 tbsp olive oil
  • 1 tbsp dried tarragon
  • Salt
  • Pepper


  1. Bring a large pot to a boil and add the cauliflower; cook for 5-7 minutes or until tender.
  2. Whisk together the vinegar, mayo and tarragon, salt and pepper to taste.
  3. Drain the cauliflower and transfer to a large mixing bowl.
  4. Add the raisins and peanuts, then drizzle the dressing over the top. Toss to thoroughly combine.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to and affiliated websites.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 4mgSodium: 347mgCarbohydrates: 23gFiber: 6gSugar: 12gProtein: 10g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Beth Michelle

    This looks amazing. I LOVE cauliflower and cannot wait to try this.

  2. Kim Bee

    This looks so good. Huge fan of cauliflower. I love the plate. Lol!

  3. carolinaheartstrings

    That looks so yummy. I think even my pickiest eater would love this one! Come visit. We have a really great mulled cider recipe, legacy cookbook and a book review today.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.