roasted broccoli
Enjoy a vibrant roasted broccoli and cauliflower salad tossed with capers and a zesty lemon vinaigrette, perfect for a nutritious side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 head broccoli about 13 ounces, cut into florets
- 1 head cauliflower about 13 ounces, cut into florets
- 2 tablespoons capers
- 2 tablespoons lemon juice freshly squeezed from about 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 1 clove garlic crushed
- 1 small shallot minced
- 0.25 teaspoon kosher salt plus black pepper to taste
Instructions
Preparation Steps
- In a small bowl, whisk together the lemon juice, olive oil, crushed garlic, minced shallot, kosher salt, and black pepper.
- Cut the broccoli and cauliflower into bite-sized florets. Steam the vegetables for 4 to 5 minutes until crisp-tender. Rinse under cold water to stop cooking, then drain and place in a large bowl.
- Toss the steamed vegetables with the lemon vinaigrette, sprinkle with capers, and serve immediately.
Notes
This fresh and tangy salad pairs wonderfully with grilled meats or as a light vegetarian meal.