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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
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Nutritional Information
  • Calories117
  • Fat9.37g
  • Saturated fat1.34g
  • Trans fat0g
  • Carbs7.78g
  • Fiber2.73g
  • Sugar2.67g
  • Protein2.69g
  • Cholesterol0g
  • Sodium100.84mg
  • Nutritional Analysis per serving (6 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.


  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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