Dinner

Dill Pickle Salad with Cauliflower Recipe

ByMaya bella February 12, 2026February 12, 2026

Introduction

This Dill Pickle Salad with Cauliflower is a refreshing and tangy side dish perfect for warm days or as a unique addition to any meal. Crisp cauliflower florets mingle with dill, cheddar, and a creamy pickle-flavored dressing, creating a delightful burst of flavor in every bite.

A white bowl filled with a mixed salad that has three clear layers: the bottom layer is light orange small cubes of cheddar cheese; the middle layer consists of white cauliflower florets with a creamy dressing and small green dill leaves sprinkled throughout; the top layer has green pickle slices and two whole small pickles placed on top, all resting closely and mixed in the bowl, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups cauliflower florets
¼ cup pickle juice
¾ cup pickles, sliced
⅔ cup cheddar cheese, diced
3 tablespoons white onion, finely diced
2 tablespoons fresh dill
⅔ cup mayonnaise
⅓ cup sour cream
4 tablespoons pickle juice
⅛ teaspoon cayenne pepper
Salt and pepper, to taste

Instructions

Step 1: Toss the cauliflower florets with ¼ cup pickle juice and let them sit for about 5 minutes. Then drain the cauliflower and discard the pickle juice.
Step 2: In a small bowl, combine the mayonnaise, sour cream, 4 tablespoons pickle juice, cayenne pepper, salt, and pepper. Mix well to create the dressing.
Step 3: In a large bowl, combine the drained cauliflower, sliced pickles, diced cheddar cheese, finely diced white onion, and fresh dill.
Step 4: Pour the dressing over the cauliflower mixture and toss until everything is well coated.
Step 5: Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.

Tips & Variations

For a tangier salad, increase the pickle juice in the dressing slightly to your taste.
You can substitute sharp cheddar with pepper jack cheese for a spicy twist.
Fresh dill is best for flavor, but dried dill can be used in a pinch—use about 1 teaspoon dried.
Add chopped celery or radishes for extra crunch and freshness.
To make it dairy-free, substitute mayonnaise with vegan mayo and omit the cheddar cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled. Before serving, give it a quick stir; if it looks dry, add a splash of pickle juice or a little extra sour cream.

How to Serve

A white bowl filled with a creamy cauliflower salad is shown from above on a white marbled surface. The salad has several layers with white cauliflower pieces as the base, mixed with small, bright orange cheddar cheese cubes and round, green pickle slices. The salad is topped with three whole pickles placed in the center and sprinkled with fresh green dill herbs. A glass jar of pickles is placed near the bowl, and a green and white cloth with leaf patterns is visible in the upper background. The textures are creamy from the dressing coating the cauliflower and cheese, with crunchy pickles providing contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this salad?

Fresh cauliflower is recommended for the best texture and flavor. If using frozen, thaw and drain it well to avoid excess moisture that could dilute the dressing.

Is this salad suitable for meal prepping?

Yes, this salad holds up well in the fridge for a couple of days, making it a great option for meal prep. Just keep it chilled and toss before serving.