Italian Cauliflower and Broccoli Salad
Brighten up your table with this refreshing and vibrant Italian Cauliflower and Broccoli Salad, a healthy and flavor-packed medley that’s sure to impress! Tender, crisp blanched cauliflower and broccoli are tossed with juicy cherry tomatoes, briny kalamata olives, and fresh parsley, all brought together by a zesty homemade dressing of extra virgin olive oil, lemon juice, red wine vinegar, garlic, and Italian seasoning. A touch of crushed red pepper flakes adds a subtle kick, while the quick prep and minimal cook time make this dish perfect for busy weeknights or effortless entertaining. Serve it chilled or at room temperature as a colorful side dish or a light, veggie-forward main course—this salad is a delicious celebration of bold, Italian-inspired flavors!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium head broccoli
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower and broccoli into small florets. Rinse them under cold water and set aside.
Bring a large pot of water to a boil. Add salt to the water, then blanch the cauliflower and broccoli florets for 2-3 minutes, just until tender but still crisp.
Drain the blanched vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for 2 minutes, then drain and set aside.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper to create the dressing.
Halve the cherry tomatoes and roughly chop the kalamata olives. Finely chop the fresh parsley.
In a large mixing bowl, combine the cooled cauliflower and broccoli with the cherry tomatoes, olives, and parsley.
Pour the dressing over the vegetables and toss everything well to coat evenly.
Cover and refrigerate the salad for at least 20 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
