- 1 head cauliflower, stem and leaves removed, chopped into 1‑inch pieces
- 3 cups small broccoli florets
- 2 cups sharp cheddar cheese, grated
- 10 ounces grape or cherry tomatoes, quartered
- ⅓ to ½ cup finely chopped red (purple) onion
- 1 cup celery, chopped
- ½ cup sunflower seeds (shelled, roasted; salted or unsalted to taste)
Place all of these ingredients in a large mixing bowl and gently toss to combine before adding the dressing.
For the dressing
- 1 cup real mayonnaise
- ½ cup powdered (not grated) Parmesan cheese (a shaker‑style brand works well)
- ¼ cup sugar
- 2 tablespoons spicy pickle relish
- 2 tablespoons prepared Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon regular or smoked paprika
To finish
- 1 romaine lettuce heart, washed and chopped into bite‑size pieces
- Fresh chives, snipped, for garnish (optional)
Step-by-Step: How to Make Super Crunch Salad
1. Prep and assemble the vegetables
Start by breaking down the cauliflower and broccoli. Remove the thick stem and leaves from the cauliflower, then cut the florets into small 1‑inch pieces. Do the same with the broccoli, aiming for bite‑size florets so they’re easy to eat and toss. Keeping the pieces small helps the dressing coat every surface and makes the salad feel more integrated rather than chunky and awkward.
Quarter the grape or cherry tomatoes so they’re small, juicy pops rather than big wedges. Finely chop the red onion (⅓ to ½ cup, depending on how much bite you like), and slice the celery into small pieces for maximum crunch. Add everything—cauliflower, broccoli, tomatoes, onion, celery, shredded sharp cheddar, and sunflower seeds—to a large mixing bowl. Gently toss so the ingredients are evenly distributed.
2. Whisk the creamy Parmesan dressing
In a separate medium mixing bowl, add the mayonnaise, powdered Parmesan cheese, sugar, spicy pickle relish, Dijon mustard, black pepper, and paprika. Using a wire whisk, mix until the dressing is completely smooth and no streaks remain.
The powdered Parmesan thickens the dressing and adds salty, umami flavor, while the sugar balances the tang of the mustard and relish. The relish contributes both acidity and a subtle heat, and paprika plus black pepper round everything out with warmth and gentle spice. Taste the dressing and adjust—if you like more heat, add an extra spoonful of relish or a pinch of cayenne; if you prefer a sweeter profile, add a bit more sugar.
3. Combine salad and dressing
Pour the dressing over the bowl of chopped vegetables, cheese, and sunflower seeds. Use a large spatula or salad tongs to gently toss until every piece is glossy and well‑coated. Take your time here; the goal is to distribute the dressing evenly without breaking down the florets or squashing the tomatoes.
Once everything is coated, cover the salad tightly (with plastic wrap or a lid) and refrigerate until ready to serve. A chill time of at least 1 hour is ideal; it gives the flavors a chance to meld and the vegetables to absorb some of the creamy dressing without losing too much crunch.
4. Add romaine just before serving
Right before serving, wash and dry one romaine heart thoroughly, then chop it into bite‑size pieces. Add the romaine to the bowl of chilled salad and toss gently to combine. Adding the lettuce at the last minute keeps it crisp and prevents it from breaking down in the dressing, which is especially important if you plan to serve this salad at a gathering where it might sit out for a bit.
Transfer the salad to a serving bowl or platter. If you like, sprinkle snipped fresh chives over the top for a pop of color and a mild oniony freshness.
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