This dish was inspired by watching Giada De Laurentiis prepare her Broccoli & Cauliflower salad recipe on the Food Network. I loved her recipe – which calls for breading the vegetables in flour, egg & breadcrumbs, and then pan-frying in oil. While the dish was delicious, it was time-consuming. I was also looking for something a little healthier so I decided to create my own version. I love this recipe because it is light on calories yet rich and satisfying! You can make this as a side dish to any meat, fish, or chicken dish but it is hearty enough to stand on its own as a weekday meal!
I chose a French White Burgundy to pair with this dish because it is light and refreshing yet a bit structured. You could try a simple Bourgogne Blanc which has a nice citrus flavor profile to complement the lemon in the dish. Or, to elevate this dish, splurge on a nice bottle of Chablis. You won’t be disappointed! Check out my White Burgundy page to learn more.
Broccoli & Cauliflower Salad
Ingredients
- 1 medium bunch of broccoli cut into small to medium size florets
- 1/2 head of cauliflower cut into small to medium size florets
- 4 tablespoons extra virgin olive oil
- 6-8 cups of baby spinach
- Juice and zest of 1 lemon
- ¼ cup of freshly grated parmesan cheese
- ¼ cup toasted pine nuts
- Kosher salt & freshly ground pepper to taste
Directions
- Step 1 Preheat oven to 425
- Step 2 Place even layer of broccoli & cauliflower on rimmed baking sheets (do not overcrowd). Toss with 2 tablespoons of extra virgin olive oil. Season with salt & pepper
- Step 3 Roast vegetables for approximately 7-8 minutes. Remove from the oven. Sprinkle evenly with cheese and return to oven for another 2-3 minutes until lightly browned.
- Step 4 In the meantime, place spinach in a serving bowl and toss with ½ lemon juice, lemon zest, 2 tablespoons of olive oil, and salt & pepper. Top with broccoli & cauliflower and toss to combine.
- Step 5 Finish with a sprinkle of freshly grated parmesan cheese, a drizzle of lemon juice, and toasted pine nuts. To toast the pine nuts, place them in a sauté pan and heat for a few minutes until they are lightly brown. Be careful as they can burn easily!
