Cauliflower, Broccoli, Olive Salad With A Parmesan

Name: Cauliflower, Broccoli, Olive Salad With A Parmesan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups broccoli, cut in bite size pieces; 2 1/2 cups cauliflower, cut in bite size pieces; 1 medium onion, cut in quarters and thin sliced; 1 small fennel bulb, cut in half and thin sliced; 1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives); 6 slices bacon, diced and sauteed until crisp; Dressing; 1/4 cup milk; 1/2 cup mayonnaise; 1/4 cup parmesan cheese, grated; 1 teaspoon minced garlic (more if you want, according to your taste); 1/2 teaspoon lemon juice; 1/2 teaspoon Worcestershire sauce; 1 teaspoon fresh parsley; salt; pepper; Garnish; parmesan cheese, fresh grated

Servings: persons

2 1/2 cups broccoli, cut in bite size pieces
2 1/2 cups cauliflower, cut in bite size pieces
1 medium onion, cut in quarters and thin sliced
1 small fennel bulb, cut in half and thin sliced
1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6 slices bacon, diced and sauteed until crisp
Dressing
1/4 cup milk
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 teaspoon minced garlic (more if you want, according to your taste)
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon fresh parsley
salt
pepper
Garnish
parmesan cheese, fresh grated

1
Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
2
Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
3
Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
4
Do the same for the cauliflower. Again, drain well.
5
Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
6
Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
7
Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
8
ENJOY!

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups broccoli, cut in bite size pieces, 2 1/2 cups cauliflower, cut in bite size pieces, 1 medium onion, cut in quarters and thin sliced, 1 small fennel bulb, cut in half and thin sliced, and more.

Yes, Cauliflower, Broccoli, Olive Salad With A Parmesan Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cauliflower, Broccoli, Olive Salad With A Parmesan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions