This Broccoli Cauliflower Salad recipe is quick and easy, ideal for warmer weather or if you’re looking for a different way to prepare broccoli.
Broccoli and Cauliflower Salad
I love capers, which pair perfectly with the tangy lemon vinaigrette in this light Broccoli Cauliflower Salad. The dressing makes any vegetable taste delicious and works wonderfully on any veggies like carrots, arugula, etc. This refreshing summer salad is easy to make and packed with fresh, crisp flavors. It is excellent for a picnic, potluck, family gathering, or weeknight family dinners. More broccoli salad recipes, try this Broccoli Salad Recipe with bacon, mayonnaise, red onion and sunflower seeds. Or this Broccoli Sub Salad loaded with your favorite Italian Sub sandwich ingredients.
Why You’ll Love This Lemony Broccoli Cauliflower Salad
This is a great recipe if you need a hearty salad without lettuce. The beauty of using broccoli and cauliflower as the base for the salad is that it’s hearty and will last a few days in the fridge. It’s also so tasty, the lemon and capers really make the salad!
- Healthy: Broccoli and cauliflower are loaded with vitamins, minerals, and fiber, making this dish a nutritious choice for any meal.
- Make Ahead: Prepare this simple broccoli and cauliflower salad recipe the day before serving to ease dinnertime stress.
- Dietary Restrictions: It’s great for almost any diet, including vegetarian, vegan, gluten-free, Weight Watchers-friendly, and dairy-free.
If you make this healthy broccoli cauliflower salad, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Broccoli Cauliflower Salad Ingredients
This easy broccoli and cauliflower salad requires only 6 main ingredients. Scroll to the bottom for the exact measurements.
- Broccoli Florets provides fiber, vitamin C, vitamin K, iron, and potassium.
- Cauliflower cut in bite-sized pieces which also contains fiber, vitamin C, vitamin K, and folate.
- Capers’ briny, tangy flavor complements the lemon dressing.
- Dressing: Lemon juice, olive oil, crushed garlic, minced shallot, salt, and pepper create a light and bright lemon vinaigrette.
How to Make Broccoli Cauliflower Salad
Make the dressing, steam the veggies, and toss–so simple! See the recipe card for complete instructions.
- Lemon Vinaigrette: Whisk the salad dressing ingredients in a small bowl.
- Chop Vegetables: Cut the broccoli and cauliflower into bite-size florets.
- Steam Broccoli and Cauliflower Florets: Fill a steamer pot with a little water, ensuring it doesn’t touch the steamer basket. Place the veggies in the basket and steam for 5 minutes until tender-crisp but not mushy.
- Cool Veggies: Dump the broccoli and cauliflower into a colander and rinse under cold water to stop them from cooking.
- Make the Salad: Place the veggies in a large mixing bowl, toss with lemon vinaigrette, and top with capers. Serve the salad hot or cold.
Variations
- Vegetables: You can use all broccoli or all cauliflower if you prefer.
- Acid: Swap lemon with white or red wine vinegar.
- Tangier Dressing: Add more lemon juice or Dijon mustard. You could also zest a lemon over the vegetables.
- Briny Ingredient: Substitute the capers with sliced kalamata olives.
What to Serve with Broccoli Cauliflower Salad
This broccoli cauliflower salad is a great side dish with any summer meal.
Storage
- Make Ahead: Steam the vegetables and make the vinaigrette a day early. Before serving, toss the broccoli and cauliflower with the dressing and top with capers.
- Refrigerator: Store leftovers in an airtight container in the fridge for 3 days.
- How to Eat Leftovers: You can microwave this salad until warm, eat it cold, or bring it to room temperature by letting it sit on the counter for 30 minutes before eating.
More Broccoli and Cauliflower Recipes You’ll Love
Broccoli Cauliflower Salad Recipe
Ingredients
For the Vinaigrette:
Instructions
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In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
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Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 4 to 5 minutes, until crisp tender. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
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Toss with the vinaigrette, sprinkle with capers and serve.
Last Step:
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