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broccoli and cauliflower salad in a red dish

Broccoli and Cauliflower Salad

Course Salads
Cuisine Italian
Prep Time 7 minutes
Cook Time 10 minutes
Additional Time 3 minutes
Total Time 27 minutes
Servings 6
Calories 108
Author Christina Conte
A super easy, nutritious and tasty Italian side dish or salad using broccoli and cauliflower.

Ingredients

  • 16 oz cauliflower (about half a head)
  • 16 oz broccoli
  • ½ tsp sea salt (see notes below)
  • 3 Tbsp extra virgin olive oil (or more)
  • 3 Tbsp lemon juice (freshly squeezed)
  • 2 dashes dried oregano (optional)
US Customary - Metric

Instructions

  • Wash the broccoli and cauliflower, and cut into bite-sized florets.
  • Steam the broccoli until tender/crisp about 5 minutes. Remove and place into a large bowl.
  • Steam the cauliflower until just cooked, about 4 minutes. Remove and place into the same bowl as the broccoli.
  • Drizzle with the olive oil and sprinkle with salt, then add the lemon juice.
  • Toss to mix well, taste and re-season as needed. Add more oil or lemon juice to taste, too.

Notes

  • Measurements are not critical in this recipe.
  • You can steam the vegetables together, BUT you will more than likely have one of the veg overcooked, or undercooked. Follow the recipe for best results.
  • Do not add all of the salt at once. You can always add more, but you cannot remove it.
  • If you do not have a steamer, you can cook the vegetables in a pot with a little water in the bottom and get the same results. Just make sure the water doesn't steam dry.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 473mg | Fiber: 4g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 107mg | Calcium: 53mg | Iron: 1mg
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