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!
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.
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.