Cauliflower Salad With Dynamite Dressing Recipe

Prepare cauliflower

Trim the cauliflower and cut into small, bite-size florets so they resemble small pieces (about 4 cups). Rinse and drain thoroughly.

Steam or blanch the florets for 3–4 minutes until just tender-crisp. They should be bright and hold their shape. Immediately transfer to an ice bath or run under cold water to stop cooking; drain well and pat dry with paper towels.

Transfer the cooled cauliflower to a large mixing bowl. Add shredded carrot, diced red bell pepper (finely diced to about 1/4–1/2 cup), sliced scallions, and chopped cilantro. Toss gently to combine.

Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss again to distribute seasoning.

Right before serving, fold in toasted sliced almonds (or peanuts) and 1 tablespoon toasted sesame seeds so they keep their crunch. Reserve a small handful of almonds and sesame to sprinkle on top as garnish.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tsp sriracha, 1 tsp gochujang (or extra sriracha), 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tbsp fresh lime juice, minced garlic, and 1/2 tsp grated ginger.

Whisk vigorously until the dressing is smooth and glossy. If the dressing is too thick for tossing, add up to 2 tbsp water, 1 tsp at a time, whisking until you reach a pourable but still clingy consistency.

Taste and adjust: add more sriracha for heat, honey for sweetness, or lime for brightness. The dressing should be spicy, slightly sweet, tangy, and creamy.

Add about 3/4 of the dynamite dressing to the cauliflower mixture (reserve some dressing to taste or for guests). Gently toss until florets and vegetables are evenly coated but not soggy.

Transfer salad to a serving bowl or platter. Sprinkle the reserved toasted almonds and sesame seeds over the top, and scatter a few extra chopped scallions and cilantro leaves for color.

Serve immediately with lime wedges on the side to squeeze over the salad. If making ahead, keep dressing separate and toss within 1 hour of serving so the cauliflower retains its crunch.