Hot Broccoli and Cauliflower Salad
This Hot Broccoli and Cauliflower Salad recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download.
Elevate your menu this season with a flavorful salad that combines broccoli, cauliflower, capers, black olives, and other powerhouse ingredients. Tracy Anderson and Chef Alexander Browne along with Creative Food Editor, Sandra Rojo, joined forces to create this Hot Broccoli and Cauliflower Salad, an easy recipe that pairs well with your choice of protein.
Ready to introduce a new nutrimental recipe to your diet? Get the recipe below.
Photo Credit: Jamie Bassett-Cann
Hot Broccoli and Cauliflower Salad
Serves 4
INGREDIENTS:
- ¾ lb broccoli, divided into florets
- ¾ lb cauliflower, divided into florets
- Olive oil (for tossing vegetables)
- Salt to taste
- 1 Tbsp capers, drained, pat-dried and chopped
- 2 Tbsp garlic, minced
- ½ tsp fennel seeds, pounded
- ½ tsp chili flakes
- ¼ cup black olives, pitted, roughly chopped
- 2 Tbsp parsley, roughly chopped
PREPARATION:
- Preheat oven to 400°F.
- Toss broccoli and cauliflower with oil in a large bowl. Spread on large baking sheet and sprinkle with salt. Bake until browned (about 30 minutes).
- Remove from oven and add capers, garlic, fennel seeds, and chili flakes.
- Bake for another 10 minutes.
- Transfer to a serving plate. Add olives and parsley, season to taste, and serve.
