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KITCHEN SINK BROCCOLI CAULIFLOWER SALAD

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Broccoli and cauliflower are Jade’s favorite veggies since she was a baby. But I’m tired of roasting, steaming and stir-frying them.

I am beyond bored of the same old same old. So I’ve been experimenting with new ways to use them.

Lately I haven’t been cooking them at all. I have been throwing them raw into my dishes. Today I broke the heads into little florets to create this salad for dinner tonight.

You can add or leave out any ingredients and tweak this recipe to make it your own. I would love to hear your feedback

xxx Chef MM

KITCHEN SINK BROCCOLI CAULIFLOWER SALAD

US (Imperial)

Print Ingredients

FOR THE SALAD
1 head cauliflower – broken into very small florets
1 head broccoli– broken into very small florets
½ red onion - cut into ¼ inch dice
2 zucchini/baby marrow- cut into a 1/4 inch dice
10 multicolored mini peppers – cut into ¼ inch dice
1 fennel bulb - cut into ¼ inch dice
2 avocados – cut into slices
Poppy seeds to garnish

FOR THE DRESSING
1/2 cup good olive oil
1/2 cup red wine vinegar
1 TBS Dijon mustard
3 TBS hummus or tahina
Lots of coarse salt and black pepper
Lots of dill

InstructionsWhisk the dressing together to combine. Set aside

Break the cauliflower & broccoli into small florets and add to a large serving bowl.

Cut the onion, fennel and peppers into a ¼ inch dice and add.

Just before serving drizzle the salad with dressing and toss to coat. Scatter with avocado slices and garnish with some poppy seeds

Serve at room temperature

SERVES 8

EU (Metric)

Print Ingredients

FOR THE SALAD
1 head cauliflower – broken into very small florets
1 head broccoli– broken into very small florets
½ red onion - cut into ¼ inch dice
2 zucchini/baby marrow- cut into a 1/4 inch dice
10 multicolored mini peppers – cut into ¼ inch dice
1 fennel bulb - cut into ¼ inch dice
2 avocados – cut into slices
Poppy seeds to garnish

FOR THE DRESSING
1/2 cup good olive oil
1/2 cup red wine vinegar
1 TBS Dijon mustard
3 TBS hummus or tahina
Lots of coarse salt and black pepper
Lots of dill

InstructionsWhisk the dressing together to combine. Set aside

Break the cauliflower & broccoli into small florets and add to a large serving bowl.

Cut the onion, fennel and peppers into a ¼ inch dice and add.

Just before serving drizzle the salad with dressing and toss to coat. Scatter with avocado slices and garnish with some poppy seeds

Serve at room temperature

SERVES 8

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