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Herbed Cauliflower and Broccoli Salad

Salad Broccoli Cauliflower 4th of July Thanksgiving Tailgating Picnic Potluck Dairy Free Healthy Vegan Vegetarian Lemons Parsley Cauliflower Mushroom Superfoods Brunch Side Dish Make Ahead Californian Vegetables Easy
Salad Broccoli Cauliflower 4th of July Thanksgiving Tailgating Picnic Potluck Dairy Free Healthy Vegan Vegetarian Lemons Parsley Cauliflower Mushroom Superfoods Brunch Side Dish Make Ahead Californian Vegetables Easy
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Herbed Cauliflower and Broccoli Salad
4 to 6 servings Easy
4.5 4
(4) Total: Active:
PREVIOUS: Chicken and Broccoli Alfredo NEXT: Broccoli Salad

Ingredients (7)

  • 1/4 cup olive oil
  • 3 tablespoons minced fresh Italian parsley leaves
  • 2 tablespoons brined capers, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 medium shallot, minced
  • 3 cups broccoli, stems removed and chopped into small florets
  • 3 cups cauliflower, stems removed and chopped into small florets
Nutritional Information
  • Calories176
  • Fat14.06g
  • Saturated fat2.01g
  • Trans fat
  • Carbs11.67g
  • Fiber4.1g
  • Sugar4.0g
  • Protein4.04g
  • Cholesterol
  • Sodium151.26mg
  • Nutritional Analysis per serving (4 servings) Powered by

Two underappreciated vegetables—cauliflower and broccoli—take center stage in this simple, flavorful side that’s a perfect fit with Roasted Chicken and Mashed Red Potatoes, or our Chicken Cordon Bleu dish.

Game plan: The vegetables can be served immediately or prepared 2 days in advance and served chilled or at room temperature.

by

Instructions

  1. 1Bring a medium pot of heavily salted water to a boil over high heat.
  2. 2Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.
  3. 3When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
  4. 4Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper. Serve warm, at room temperature, or chilled.
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