Warm Chopped Roasted Broccoli and Cauliflower Salad

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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!

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.

More Salad Recipes:

• Ultimate Grilled Chicken Caesar Salad
• Smashed Cucumber Salad with Greek Yogurt Dressing
• Cucumber Avocado Watermelon Salad

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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 1 vote

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Prep Time :10 minutes minutes

Cook Time :40 minutes minutes

Total Time :50 minutes minutes

Yield: 5 servings

Author: Amanda Paa

Ingredients

• 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

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Instructions 

• 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.