cauliflower and broccoli salad recipe

Written ByJenny Smyth Posted on
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The Best cauliflower and broccoli salad recipe

I’m so excited to share this cauliflower and broccoli salad recipe with you, it’s a game-changer for any occasion. I first discovered this recipe at a family gathering, and it quickly became a staple in our household. The combination of crunchy cauliflower and broccoli, tangy dressing, and sweet onions is absolute perfection.

My kids love helping me prepare the ingredients, and they always ask for seconds (and sometimes thirds!) This recipe is perfect for potlucks, picnics, or even a quick weeknight dinner. Not only is it delicious, but it’s also incredibly healthy.

Cauliflower and broccoli are packed with vitamins and antioxidants, making this salad a nutritious choice for the whole family. The best part? It’s incredibly easy to make!

Simply chop the veggies, mix with your favorite dressing, and serve. You can even customize it to your taste by adding nuts, seeds, or dried fruits. This recipe has become a staple in our household, and I’m confident it will become one in yours too.

My husband loves how versatile this recipe is – we’ve served it as a side dish, a light lunch, or even as a topping for tacos or grilled meats. The possibilities are endless! I’ve made this recipe countless times, but I still get excited every time I see my family devouring it like it’s their favorite snack.

We’ve experimented with different seasonings and spices to give it an extra kick of flavor. Some of our favorite variations include adding a pinch of cumin or coriander for an Indian-inspired taste or using lemon juice for a bright, citrusy flavor. This salad is truly adaptable to any palate or occasion.

Roasted Cauliflower and Broccoli Salad

4.7 from 1380 votes

This vibrant salad combines roasted cauliflower and broccoli with a tangy lemon-tahini dressing. It is a hearty and flavorful side dish that works well for meal prep or a light lunch.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Roasted Vegetables

1 medium head cauliflower, cut into florets
1 medium head broccoli, cut into florets
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
3 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt

For the Salad

1/4 cup toasted pine nuts
1/4 cup dried cranberries
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a large baking sheet with parchment paper for easy cleanup.
3In a large bowl, toss the cauliflower and broccoli florets with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
4Spread the vegetables in a single layer on the prepared baking sheet.
5Roast for 20 to 25 minutes, stirring halfway through, until the florets are tender and the edges are golden brown.
6Remove from the oven and let cool for 5 minutes.
7While the vegetables roast, make the dressing.
8In a small bowl, whisk together the tahini, lemon juice, minced garlic, 3 tablespoons of water, 1 tablespoon of olive oil, and 1/4 teaspoon of salt until smooth.
9If the dressing is too thick, add more water 1 teaspoon at a time.
10Transfer the roasted vegetables to a serving bowl.
11Drizzle with the tahini dressing and toss gently to coat.
12Sprinkle with toasted pine nuts, dried cranberries, and fresh parsley before serving.

🔧Equipment

Baking sheet
Parchment paper
Large bowl
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 24g🥦Dietary Fiber: 8g🍬Sugars: 9g🥩Protein: 9g

📝Notes

For a vegan option, ensure the tahini is labeled vegan. You can substitute the pine nuts with slivered almonds or sunflower seeds. This salad can be served warm or at room temperature.

Watch Video Of How Roasted Cauliflower and Broccoli Salad Works

This cauliflower and broccoli salad recipe is an absolute winner in my book – it’s easy to make, customizable to your taste preferences, and packed with nutritious goodness.

Whether you’re serving it at home or taking it on-the-go as a picnic snack, this recipe is sure to delight both kids and adults alike.

My family loves how versatile this salad is – we’ve enjoyed it as a side dish at barbecues or as a light lunch on-the-go.

❓ Frequently Asked Questions About Roasted Cauliflower and Broccoli Salad

Q: What’s the best way to store leftover cauliflower and broccoli salad?

A: Store the salad in an airtight container in the refrigerator for up to 3 days. You can also freeze the ingredients separately before mixing them together – simply thaw them when you’re ready to serve.

Q: Can I use frozen cauliflower and broccoli?

A: Yes, frozen cauliflower and broccoli work just as well as fresh ones! Just make sure to thaw them first before using in the recipe.

Q: How do I keep the salad from getting soggy?

A: To prevent sogginess, try adding a little bit of vinegar (such as apple cider vinegar) to the dressing mixture – this will help preserve the texture of the veggies.

Q: Can I make this salad ahead of time?

A: Yes! Prepare all the ingredients up to 24 hours in advance – just store them separately until you’re ready to mix them together.

Q: Is this salad suitable for kids?

A: Absolutely! Kids love helping with prep work like chopping veggies or stirring the dressing mixture. Plus, they’ll devour this healthy snack without complaining.

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