Marinated Broccoli and Cauliflower
Serves: 4
Preparation time: 30 minutes
Give chilled broccoli and cauliflower a flavorful zing with herb and garlic vinaigrette. Mix it up! Try adding diced red bell peppers and sliced carrots for color and crunch.
Ingredients:
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 tablespoon apple cider vinegar
½ teaspoon fresh garlic, minced
¼ teaspoon dried basil
¼ teaspoon dried dill
½ teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons vegetable oil
Bring 3 quarts of water to a boil in a deep pot. Add the broccoli and cauliflower to the boiling water, and let water come back to a boil. Cook for 1 minute, until vegetables are tender-crisp. Use a slotted spoon to remove vegetables to a large bowl. Fill bowl with very cold water to quickly cool the vegetables. Drain the cooled vegetables and place in the refrigerator to chill.
Combine the vinegar, garlic, basil, dill, mustard, salt and pepper in a bowl. Let sit for 10 minutes to mellow the fresh garlic. While whisking, slowly pour in the vegetable oil and continue to whisk until well combined.
Pour the vinaigrette over the chilled broccoli and cauliflower and toss with the vinaigrette until just coated. Refrigerate until ready to serve. Can be prepared 1 day in advance.
Nutrition information
Per serving: 70 calories, 5 g fat, 110 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.
Recipe by Chef Garrett Berdan, RD
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