Broccoli Cauliflower Salad

Our broccoli cauliflower salad is light and refreshing with capers, radishes, croutons, and garlic perfectly complementing each other for maximum flavor.

Course Salad

Cuisine Greek

Diet Vegetarian

Prep Time 10

Cook Time 6

Servings

Calories 508kcal

Author by Jenny Skrapaliori Graves

Ingredients

1 cauliflower small, yields about 2 cups of florets
1 broccoli small, yields about 2 cups of florets
1 cup bread torn into one-inch thick pieces
1 garlic clove thinly sliced
1 chili pepper
1 tablespoon raisins
2 tablespoon capers rinsed and drained
3 radishes small, thinly sliced
3 tablespoons fresh basil finely chopped
1 tablespoon white wine vinegar
1 lemon juiced and zested
½ cup extra virgin olive oil
sea salt
freshly ground pepper

Instructions

Put the cauliflower florets in a saucepan with plenty of salted water and boil for 2 minutes, just enough to soften slightly. Drain the florets.
Heat half the olive oil in a skillet on high heat and saute the florets for 2-3 minutes, until they are lightly golden brown. Transfer the florets into a salad bowl.
Pour the rest of the olive oil into the same pan and saute the garlic with the hot pepper and bread cubes for 2-3 minutes, until golden, stirring constantly.
Transfer the garlic and croutons into the bowl with the cauliflower, and add the raisins, capers, and sliced radishes. Drizzle lemon juice and white wine vinegar and the lemon zest.
Toss salad and serve.

Notes

This salad is versatile; You can make it with just cauliflower or broccoli or add your favorite cheese or other ingredients.
Crumbled feta, shaved parmesan, or gruyere go well with the broccoli cauliflower.

Add cold cuts or roasted meat like black forest ham, a salami, or rustic sausage. Slice them in the salad, or serve on the side.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition