Ingredients:

  • 4 cups fresh broccoli florets (approx. 500g)
  • 4 cups fresh cauliflower florets (approx. 500g)
  • 8-10 slices thick-cut bacon, cooked and crumbled (approx. 250g raw)
  • 1/2 cup red onion, finely diced (approx. 75g)
  • 1.5 cups sharp cheddar cheese, shredded (approx. 170g)
  • 1/2 cup roasted and salted sunflower seeds (approx. 65g)
  • 1/2 cup dried cranberries (approx. 60g)
  • 1 cup mayonnaise (approx. 240g)
  • 1/4 cup sour cream (approx. 60g)
  • 3 tablespoons granulated sugar (approx. 38g)
  • 2 tablespoons apple cider vinegar (approx. 30ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Place bacon slices in a cold skillet and cook over medium heat until golden brown and crispy. Drain on paper towels and crumble once cooled.
  2. Wash and thoroughly dry the broccoli and cauliflower. Cut them into small, uniform bite-sized florets no larger than a penny.
  3. In a small bowl, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until the sugar is fully dissolved.
  4. In a large mixing bowl, combine the broccoli, cauliflower, red onion, cheddar cheese, sunflower seeds, and dried cranberries.
  5. Pour the creamy dressing over the vegetables and toss with a large spatula until evenly coated.
  6. Gently fold in the crumbled bacon just before serving or chilling to maintain texture.
  7. Refrigerate for at least 1 hour before serving to allow flavors to meld and vegetables to soften slightly.