Warm Chopped Roasted Broccoli and Cauliflower Salad

By Amanda Paa – Updated October 1, 2023
5 from 2 votes
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I’ve mentioned it before, but I’m the type who typically brings some a hearty vegetable or grain dish to family gatherings or parties. Some of my go-to’s include potatoes au gratin with gruyere, greens with the best vegan salad dressing, or white bean hummus with fresh veggies.

I find it adds variety to a table of mostly appetizers, and truthfully, what people are craving — they just don’t know it. That is until they see it.

This warm Roasted Broccoli and Cauliflower Salad recipe is one I’ve recently developed to please a crowd, as I find these two vegetables have a better reputation than ever before. They’re the cool kids on the block, and for good reason – they’re delicious, especially when roasted!

Pur Water Filters for the cleanest water in cooking
Toasted Pepitas and Sunflower Seeds
Roasted Broccoli and Cauliflower Salad with Sage Butter

Ingredients for Roasted Cauliflower and Broccoli Salad:

Drizzled with sage butter, a sprinkling of pepita and sunflower seeds, and plump golden raisins scattered throughout, it is my dream dish. The one I’d pick out on a restaurant menu in a second, and with each bite, try and piece it together in my head to recreate at home.

Lemon zest and juice are not an afterthought, rather the components that make this salad sing with brightness and balance the caramelized vegetables.

What temperature to roast cauliflower and broccoli at:

You’ll notice the cauliflower and broccoli roast in a 400 degree, something that combined with the proper amount of olive oil, is quite important for achieving the golden brown status. The best status, right? Flavors concentrate as fibers buckle, water escapes and steams away, and your vegetables turn into their most handsome selves.

Warm Cauliflower Broccoli Salad with Sage Butter and Seeds
Roasted Cauliflower and Broccoli Salad with Sage Butter and Seeds

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Roasted Cauliflower and Broccoli Salad with Sage Butter and Seeds

Warm Chopped Roasted Broccoli and Cauliflower Salad

A roasted broccoli and cauliflower side salad that's served warm, dressed with a delicious sage butter and crunchy seeds. This is a crowd pleasing gluten-free, nut-free side dish!
5 from 2 votes
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Yield: 5 servings
Author: Amanda Paa



  • 1 small head of broccoli, cut into small florets
  • 1 small head of cauliflower, cut into small florets
  • 3 1/2 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 2 tablespoons butter
  • 4 large sage leaves chopped
  • 1/4 cup golden raisins
  • 2 tablespoons toasted sunflower seeds
  • 1/4 cup toasted pepita seeds
  • zest of one lemon
  • juice of 1/2 lemon


  • Preheat oven to 400 degrees F. In a bowl, toss broccoli with 1 1/2 tablespoons olive oil and 1/2 teaspoon salt. Spread onto a baking sheet. Then toss cauliflower with 2 tablespoons olive and 1/2 teaspoon salt. Spread onto another baking sheet. 
  • Add sheet pans to oven and bake for 20 minutes, turning once. Remove broccoli, which should be golden brown, and set aside. Bake cauliflower for another 15 minutes, until golden and tender. Remove and set aside.
  • Melt butter on stovetop with sage, and warm for 5 minutes, so butter is infused. 
  • Combine cauliflower and broccoli in a bowl, then pour on butter and lemon juice. Toss with your hands, lightly. Add seeds, golden raisins and lemon zest, lightly toss again. Pour onto serving platter and enjoy. 

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December 18, 2017


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  1. Lynne

    5 stars
    Delicious! Loved all the flavors and crunch

    • Amanda Paa

      So glad to hear that, thanks for making the recipe!

  2. Sara Hannahan

    What/when do you add the zest?

    • Amanda Paa

      thanks for catching that! add lemon zest at the end with seeds and golden raisins. recipe now updated.

  3. Jeffrey

    We actually don’t have a filtering system in place, but would love to. As a distance runner I drink a gallon of water everyday!

  4. Laura S

    This looks so good, and by the way, I love your silverware!!! Also, we have used a Brita filtering system for as long as I can remember.

    • amandapaa

      thank you! i found the gold serving utensils at an antique shop. thanks for reading, xo.

  5. Ruby

    Ooh sage butter 😍
    This is seriously my kind of salad, everything about it! So lovely seeing you today! xx

    • amandapaa

      i absolutely love warm salads! and so good to be with you today. enjoy the rest of your visit!

  6. Kristen

    I always tell my young cooking students that roasted broccoli is one of my favorite foods and they all laugh. Then we make it and (for the most part) they all love it too! This salad is gorgeous, can’t wait to try it.

  7. LaTanya

    I used the refrigerator filter for all our drinking water but it is a pain to use for filling pots. I really should look into a filter for our kitchen sink.

    I’m always looking for healthier side dishes for Christmas. I’m going to give this one a try!

  8. Leah Swelfer

    I use a Berkey water pitcher

  9. Kelsey @ Appeasing a Food Geek

    This dish is right up my alley this year! I’ve been obsessed with roasted broccoli and cauliflower–especially with a bit of char. Thanks for sharing love! xoxo

  10. Sioux

    I use a Brit’s pitcher both at home and for camping.

  11. Chelsea @ Healthy Fabulous Life

    This side dish sounds amazing! Love all the flavors and textures you have going on!

    • amandapaa

      I love the crunch from the seeds! A new favorite for us. Thanks for reading!