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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

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

Directions

Step 1

Cut the cauliflower and broccoli into small florets. Rinse them under cold water and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Halve the cherry tomatoes and roughly chop the kalamata olives. Finely chop the fresh parsley.

Step 6

In a large mixing bowl, combine the cooled cauliflower and broccoli with the cherry tomatoes, olives, and parsley.

Step 7

Pour the dressing over the vegetables and toss everything well to coat evenly.

Step 8

Cover and refrigerate the salad for at least 20 minutes to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature as a side dish or a light main course. Enjoy!

Nutrition Facts

Serving size	(1184.7g)

Amount per serving	% Daily Value*
Calories	1093.6

Total Fat 89.1g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3857.8mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 28.6g	0%
Total Sugars 18.8g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 445.4mg	0%
Iron 10.2mg	0%
Potassium 2995.9mg	0%

*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.

Source of Calories

Fat: 70.2%

Protein: 7.2%

Carbs: 22.6%