Broccoli Cauliflower Salad

This easy and creamy broccoli cauliflower salad is loaded with flavors and crunch, and happens to be dairy-free, paleo, and Whole30!

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Serves: 8
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Prep Time: 10 minutes
Cook Time: 12 minutes
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Dietary Preferences



  • 1 lemon
  • 8 oz bacon
  • 2 packages Ocean Mist Farms Season & Steam Floret Medley or 1 medium head of broccoli and 1 medium head of cauliflower
  • Salt & pepper to taste
  • 1/4 small red onion thinly sliced
  • 3/4 cup dried cranberries or raisins
  • 3/4 cup sunflower seeds


  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1/4 tsp sea salt or more to taste
  • 1/8 tsp ground black pepper
  • OPTIONAL: 1-2 tbsp coconut sugar or sugar – omit for Whole30


  1. Cook bacon in a skillet over medium heat until crispy and browned, about 8-10 minutes. Remove from heat and crumble. Set aside.
  2. Open the Ocean Mist Farms Season & Steam Floret Medley packets and sprinkle with salt and pepper. Seal, shake to disperse the seasoning, then microwave for 2 minutes. Transfer to a large mixing bowl, cutting any large pieces of florets into bite-sized pieces.
  3. If using whole heads of broccoli and cauliflower: Bring a large pot of water to a boil, and salt the water. Cut the florets into bite-sized pieces. Blanch the florets for 60 seconds, then run under cold water to stop cooking. Drain and transfer to a large mixing bowl.
  4. Add onion, bacon, dried cranberries, and sunflower seeds to the florets.
  5. In a separate bowl, whisk together all ingredients for the dressing.
  6. Pour the dressing over the salad, then toss together to coat evenly.
  7. Chill before serving.

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