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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!
Author: Amanda Paa
Yield: 5 servings
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes

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

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.