Ingredients:

  • 4 cups fresh broccoli florets, cut into bite-sized pieces (approx. 500g)
  • 4 cups fresh cauliflower florets, cut into bite-sized pieces (approx. 500g)
  • 8 slices thick-cut bacon, cooked until crispy and crumbled (approx. 225g raw)
  • 0.5 cup red onion, finely diced (approx. 75g)
  • 1.5 cups sharp cheddar cheese, shredded or cubed (approx. 170g)
  • 0.5 cup roasted, salted sunflower seeds (approx. 65g)
  • 0.5 cup dried cranberries (approx. 60g)
  • 1 cup real mayonnaise (approx. 220g)
  • 0.25 cup sour cream (approx. 60g)
  • 2 tablespoons apple cider vinegar (approx. 30ml)
  • 3 tablespoons honey or sugar (approx. 63g)
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper

Instructions:

  1. Place bacon slices in a cold skillet and cook over medium heat until golden brown and crispy. Transfer to paper towels to drain, then crumble into small pieces once cooled.
  2. Wash broccoli and cauliflower thoroughly and pat completely dry. Cut into small, uniform bite-sized florets.
  3. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and emulsified.
  4. In a large mixing bowl, combine the broccoli, cauliflower, red onion, cheddar cheese, crumbled bacon, and dried cranberries.
  5. Pour the dressing over the vegetables and toss gently with a large spatula until every piece is evenly coated.
  6. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  7. Just before serving, fold in the sunflower seeds to maintain their crunch.