Broccoli And Cauliflower Salad With Capers In Lemon Vinaigrette Recipes

BROCCOLI AND CAULIFLOWER SALAD WITH CAPERS IN LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
• Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 5 minutes. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
• Toss with the vinaigrette and serve.

BROCCOLI AND CAULIFLOWER W/ CAPERS AND LEMON DRESSING RECIPE - (4.2/5)

Steps:

• Put lemon juice, olive oil, garlic, finely chopped spring onion, salt and pepper in a small jar, shake well. Cut the broccoli and cauliflower into florets. Steam the vegetables for about 5 minutes. Rinse in cold water. (This stops the cooking process.) Drain well. Place vegetables in a large bowl; shake the jar of dressing again. Pour vinaigrette over top, toss, serve. Enjoy!

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F.
• For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
• Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
• Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.