cauliflower broccoli salad recipe
The Best cauliflower broccoli salad recipe
I also appreciate how nutritious it is—packed with fiber, vitamins, and antioxidants from the cruciferous veggies. It’s a great way to sneak in more greens without sacrificing taste, and the recipe is so flexible that you can swap out ingredients based on what you have on hand. Whether you’re looking for a light lunch or a side to balance out a heavier meal, this salad keeps things simple, delicious, and good for you. Plus, it’s perfect for gatherings because it doesn’t require fancy plating or last-minute adjustments. It’s the kind of dish that proves you don’t need complicated recipes to make something everyone will enjoy.
Creamy Cauliflower and Broccoli Salad
A refreshing, light salad featuring roasted cauliflower and broccoli tossed in a tangy dressing. Perfect for a healthy lunch or side dish.
🥘Ingredients
- 1 medium head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tsp honey
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
Toss cauliflower and broccoli florets with olive oil, salt, and pepper. Spread evenly on the baking sheet. -
3
Roast for 20–25 minutes, stirring halfway, until tender and lightly golden. -
4
Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, and honey in a bowl. -
5
Once vegetables are done, let them cool slightly. Toss with the dressing until evenly coated.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Cauliflower and Broccoli Salad Works
❓ Frequently Asked Questions About Creamy Cauliflower and Broccoli Salad
1. What is the best way to prepare the cauliflower and broccoli for this salad?
Cut the cauliflower into florets and steam or roast until tender-crisp (about 10–12 minutes at 400°F). For broccoli, trim the stems, cut into bite-sized florets, and blanch for 3–4 minutes before tossing with the dressing.
2. Can I substitute any ingredients if I don’t have fresh herbs or lemon?
Yes! Skip the fresh herbs if needed—use 1 tablespoon of dried parsley or ½ teaspoon of dried dill. For lemon, add 1 extra tablespoon of vinegar to the dressing, or use lime juice if available.
3. How long should I let the salad sit before serving?
Let the salad marinate for at least 15 minutes at room temperature. The dressing helps the flavors meld, so chilling for up to 1 hour is fine if you prefer.
4. Is this salad better cold or warm?
It’s best enjoyed cold, but you can serve it at room temperature if you prefer. Warm it gently by adding a splash of water and reheating the dressing in the oven for 5–7 minutes at 300°F.
5. Can I make this salad ahead of time?
Yes! Assemble the salad (without dressing) and refrigerate for up to 2 days. Add the dressing right before serving to keep the veggies crisp.
