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| Prep Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1/4 cup olive oil
- 3 tablespoons fresh Italian parsley minced
- 2 tablespoons brined capers minced
- 1 tablespoon lemon juice freshly squeezed
- 1 medium shallot minced
- 3 cups broccoli stems removed and chopped into small florets
- 3 cups cauliflower stems removed and chopped into small florets
Ingredients
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Instructions
- 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 non-reactive 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 tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
- Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper. Serve warm, at room temperature, or chilled.
Recipe Notes
Recipe from http://www.chow.com/recipes/13461-herbed-cauliflower-and-broccoli-salad.