Ok – I’ll admit that I might not be the first person you turn to for a good “salad” recipe, but you have to trust me on this one – this recipe is amazing! This was developed, by me of course, last summer when around the house I had more broccoli and cauliflower than I knew what to do with.
(I also had a lot of cucumbers and onions, which led to the first recipe for my column, “Chew This”, which you can view here – https://blaisethebaker.com/2014/08/17/chew-this-feature/).
I was “saving” this recipe to go into my cookbook, but I’ve had so many of you write to me and ask for the recipe, I decided to go ahead and share it with you here. You CAN add some cooked and crumbled bacon to this recipe, but I prefer against it, because I’m not that big of a bacon fan. This is one of my Grandma Barbra’s favorite salads – she absolutely loves it!
Broccoli and Cauliflower Salad
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup white granulated sugar
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups Sharp Cheddar cheese, shredded
Start by whisking together the mayonnaise, sour cream, white granulated sugar, salt and black pepper in a large bowl until thoroughly combined.
Place the chopped broccoli and cauliflower in a larger bowl, and pour over the mayonnaise and sour cream mixture, and stir together to evenly coat the vegetables.
Next, add in the shredded Sharp Cheddar cheese and stir.
Keep covered in refrigerator until ready to serve. Leftovers can be kept, in the refrigerator, for up to four days.