+

Herbed Cauliflower and Broccoli Salad

Herbed Cauliflower and 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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

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.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...