Cauliflower and Broccoli Salad With Ginger Vinaigrette

1. 1

   Trim away and discard the core of the cauliflower.

2. 2

   Break the cauliflower into flowerettes.

3. 3

   Cut the broccoli into flowerets.

4. 4

   Peel the large stems and cut them into 1 1/2-inch lengths.

5. 5

   Rinse and drain.

6. 6

   In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables.

7. 7

   Add salt.

8. 8

   Add the cauliflower and simmer 6 minutes, then add the broccoli pieces.

9. 9

   When the water returns to a boil, lower the heat and let simmer about 3 minutes.

10. 10

    Drain well.

11. 11

    Let cool.

12. 12

    Put the mustard and vinegar in a bowl and whisk in the oil.

13. 13

    Stir in the ginger and parsley or coriander.

14. 14

    Add the cauliflower and broccoli, salt and pepper, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.