Herbed Cauliflower and Broccoli Salad

Name: Herbed Cauliflower and Broccoli Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 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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4 to 6 servings Easy

Total: 35 mins Active: 15 mins

5 Ratings

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

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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 Kate Ramos

Instructions

1Bring a medium pot of heavily salted water to a boil over high heat.
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.
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.
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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