Cauliflower and Pecan Salad Recipe

Name: Cauliflower and Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cauliflower florets; ¾ cup mayonnaise; ½ cup sour cream; 4 tablespoons horseradish; ½ teaspoon prepared mustard; ¾ cup sliced red bell pepper (can use green); 1 cup chopped celery; 1 cup coarsely grated carrot; 1 cup toasted whole pecans; salt and pepper

Servings: persons

1
To roast the pecans.
2
Heat oven to 350 degrees F. Place aluminum foil on cookie sheet or shallow casserole dish.
3
Spread a single layer of pecans on the foil.
4
Coat pecans with peanut oil or other vegetable oil by hand or with a pastry brush.
5
For added flavor, brush pecans with melted butter.
6
Bake 4 to 4 1/2 minutes.
7
Remove pan from oven and stir nuts.
8
Bake for another 4 to 4 1/2 minutes.
9
Remove from the oven.
10
Grasp corners of foil and remove pecans from hot pan and place on cutting board or counter to cool.
11
Can be lightly salted if you would like.
12
Blanch cauliflowerets in hot salted water for 2 minutes; drain and transfer to bowl.
13
Cover and chill.
14
In a smalll bowl, combine mayo, sour cream, horseradish and mustard.
15
In a salad bowl, combine cauliflower, bell pepper, celery, carrots and pecans.
16
Pour dressing over cauliflower mixture.
17
Toss to coat.
18
Season with salt and pepper.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups cauliflower florets, ¾ cup mayonnaise, ½ cup sour cream, 4 tablespoons horseradish, and more.

Yes, Cauliflower and Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cauliflower and Pecan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions