Herbed Cauliflower and Broccoli Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
59%
Herbed Cauliflower and Broccoli Salad
35 min.
6
112kcal

Suggestions

Looking for a delicious and healthy side dish that's perfect for any occasion? Look no further than this Herbed Cauliflower and Broccoli Salad! This delightful recipe is not only vegetarian, vegan, gluten-free, dairy-free, and very healthy, but it's also incredibly easy to make. With a Recipe Health Score of 59 and just 112 calories per serving, this dish is a guilt-free pleasure for your taste buds.

Packed with vibrant flavors, this salad features a harmonious blend of freshly squeezed lemon juice, olive oil, minced fresh Italian parsley leaves, and brined capers. The combination of tender broccoli and cauliflower florets, lightly seasoned and cooked to perfection, creates a satisfying and nutritious meal. Whether you serve it warm, at room temperature, or chilled, this Herbed Cauliflower and Broccoli Salad is sure to be a hit at your table.

So why wait? Dive into this delectable, plant-based recipe that's as good for your health as it is for your palate. Your taste buds and waistline will thank you!

Ingredients

  • cups broccoli chopped
  • tablespoons capers minced
  • cups cauliflower chopped
  • tablespoon juice of lemon freshly squeezed
  • 0.3 cup olive oil 
  • tablespoons parsley fresh italian minced
  • medium shallots minced

Equipment

  • bowl
  • baking sheet
  • pot

Directions

  1. Bring a medium pot of heavily salted water to a boil over high heat.Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes.
  2. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
  3. Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper.
  4. Serve warm, at room temperature, or chilled.

Nutrition Facts

Calories112kcal
Protein8.12%
Fat70.11%
Carbs21.77%

Properties

Glycemic Index
21
Glycemic Load
1.23
Inflammation Score
-6
Nutrition Score
12.465652341428%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
4.33mg
Luteolin
0.43mg
Kaempferol
7.16mg
Myricetin
0.32mg
Quercetin
6.32mg

Nutrients percent of daily need

Calories:111.9kcal
5.6%
Fat:9.35g
14.39%
Saturated Fat:1.37g
8.55%
Carbohydrates:6.54g
2.18%
Net Carbohydrates:4.1g
1.49%
Sugar:2.12g
2.36%
Cholesterol:0mg
0%
Sodium:105.18mg
4.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.44g
4.87%
Vitamin K:91.54µg
87.18%
Vitamin C:67.42mg
81.73%
Folate:61.79µg
15.45%
Vitamin E:1.72mg
11.49%
Fiber:2.44g
9.74%
Manganese:0.19mg
9.38%
Vitamin B6:0.19mg
9.35%
Potassium:317.27mg
9.06%
Vitamin A:446.6IU
8.93%
Vitamin B5:0.61mg
6.1%
Phosphorus:55.17mg
5.52%
Vitamin B2:0.09mg
5.2%
Magnesium:19.65mg
4.91%
Iron:0.8mg
4.46%
Vitamin B1:0.06mg
4.1%
Calcium:37.29mg
3.73%
Vitamin B3:0.59mg
2.94%
Copper:0.06mg
2.9%
Zinc:0.36mg
2.42%
Selenium:1.49µg
2.12%
Source:Chow