Do you like surprises? Not all surprises are good, but when they’re like this broccoli and cauliflower salad, then damn right I like surprises.
Imagine my astonishment when Jansen, our newest kitchen crew member, brought this beast to the table.
Not normally a fan of little green trees and big white flowers in my salads, I knew it would take something special for this broccoli and cauliflower salad to surprise to me. But surprise me it did.
What a meal. Healthy, filling, easy to make and exceptionally tasty. Who could ask for more? Well, I could actually, and Jansen readily agreed. Here’s what to keep an eye out for.
Jansen’s Pro Tips – Broccoli and Cauliflower Salad
- We’re aiming for nice al dente broccoli and cauliflower salad – not hard, but not soft and mushy either. Fry it slowly – no rushing here. Soft veg loses more nutrients too.
- Pick a deep green broccoli whenever possible. Recent studies suggest that even though carotenoids are a yellow-orange colour, the highest concentrations are found in deep green broccoli. So go green.
- Kumquats are great – if you can get hold of them. If you can’t, don’t be afraid to use normal or blood oranges instead – the salad will still taste great.
- If you really want to impress, then make some dukkah. It only takes a few minutes and really adds to the salad.
- It stores for weeks too, so you can make a batch and use it on multiple dishes. Boom, tastier food, time saved!
Thanks for the input, Jansen!
Health Benefits – Broccoli and Cauliflower Salad
Forget about superfoods, forget about the latest fads, broccoli and cauliflower are where it’s at.
Broccoli and cauliflower, those innocent looking veggies you’ve known for years are true nutrient beasts.
Broccoli is a well researched food – and the signs are all extremely positive. It’s leading the fight against cancer and LDL cholesterol problems, and contains omega 3s to boot.
In fact making broccoli just 1% of your weekly intake (about 178 calories worth) can give you a serious boost in preventing cancer.
Cauliflower is absolutely no slouch either.
Another cruciferous vegetable, not only does it compliment the broccoli well in this salad, it’s also full of beta-carotene and vitamin C and brings a whole load of goodness to your plate.
By combining the two you have one seriously healthy meal.
And last but not least, pomegranate seeds. Ah, lovely pomegranate seeds. Nature’s sweets. Delicious and crunchy, tasty and nutritious.
So good you can even trick your kids into eating something healthy.
Although Authority Nutrition tend to err on the sensationalist side of things, they do a great job of bringing reports and studies together, and their findings on pomegranate seeds are wonderful.
To sum up – this is one seriously nutritious broccoli and cauliflower salad – and it tastes great too. Jansen, thank you once again, it’s a winner!
Roasted Broccoli and Cauliflower Salad
For the salad
For the dressing
- 4 tbsp dukkah (really nice on top, only takes a few mins to make too)
- 4 tbsp sesame seeds (if not using dukkah)
- Cut the cauliflower and broccoli into equal sized pieces.
- Heat up a frying pan with the oil.
- Slowly fry the cauliflower, we want it to darken very slowly. 10 minutes total should do it.
- After about 3 minutes, add the broccoli to the pan and fry slowly with the cauliflower.
- Meanwhile wash the spinach and cilantro, put them aside.
- Cut the pomegranate in half and deseed (here’s a helpful video).
- Cut the kumquats in half and take out the seeds (you can eat the skin).
- If not using kumquats then cut the orange - I found this video most helpful.
- Cut the radishes into thin slices.
- By now the cauliflower and broccoli should be ready - put them and all the other ingredients (except the pomegranate seeds) into a serving bowl.
- Add all the dressing ingredients to another bowl and mix well.
- Mix everything together and the salad is ready!
- Garnish with the pomegranate seeds, and if you like then dukkah, sesame seeds or pumpkin seeds.