Roasted Broccoli And Cauliflower Salad Recipe

Name: Roasted Broccoli And Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Cauliflower; 1/2 heads Broccoli; 1 Tablespoon Olive Oil Or Sunflower Oil; 1/3 cups Baby Spinach (We Often Keep This Frozen); 1 bunch Cilantro (or Parsley If You're Not A Fan); 1/2 Pomegranate, Deseeded; 1 Blood Orange Or Regular Orange (or Kumquats, 1 Orange Roughly Equal To 5 Kumquats); 5 Radishes; Salt And Pepper, to taste; FOR THE DRESSING:; 50 milliliters Soy Milk (or Use Your Favourite Vegan Milk); 2 Tablespoons Olive Oil; 1/2 teaspoons Garlic Powder (or 1 More Clove Garlic, Chopped); 1 teaspoon Mustard; 1 teaspoon Tomato Paste; 2 teaspoons Vinegar

Servings: persons

1 head Cauliflower
1/2 heads Broccoli
1 Tablespoon Olive Oil Or Sunflower Oil
1/3 cups Baby Spinach (We Often Keep This Frozen)
1 bunch Cilantro (or Parsley If You're Not A Fan)
1/2 Pomegranate, Deseeded
1 Blood Orange Or Regular Orange (or Kumquats, 1 Orange Roughly Equal To 5 Kumquats)
5 Radishes
Salt And Pepper, to taste
FOR THE DRESSING:
50 milliliters Soy Milk (or Use Your Favourite Vegan Milk)
2 Tablespoons Olive Oil
1/2 teaspoons Garlic Powder (or 1 More Clove Garlic, Chopped)
1 teaspoon Mustard
1 teaspoon Tomato Paste
2 teaspoons Vinegar

1
Cut cauliflower and broccoli into equal-sized pieces.
2
Heat a frying pan with the oil. Slowly fry the cauliflower. We want it to darken very slowly-raw cauliflower isn't our aim here.10 minutes total should do it. After about 3 minutes, add broccoli to the pan and fry slowly with the cauliflower.
3
Meanwhile, wash the spinach and cilantro, set them aside. Cut pomegranate in half and deseed. If using kumquats, cut in half and take out the seeds (you can eat the skin). If not using kumquats, segment orange. Cut the radishes into thin slices.
4
By now the cauliflower and broccoli should be ready. Add them and all the other ingredients (except the pomegranate seeds) into a serving bowl.
5
Add all the dressing ingredients to another bowl and mix well.
6
Mix everything together. The salad is ready! Garnish with the pomegranate seeds. If desired, sprinkle with dukkah, sesame seeds or pumpkin seeds.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 head Cauliflower, 1/2 heads Broccoli, 1 Tablespoon Olive Oil Or Sunflower Oil, 1/3 cups Baby Spinach (We Often Keep This Frozen), and more.

Yes, Roasted Broccoli And Cauliflower Salad 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.

Roasted Broccoli And Cauliflower Salad

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