Recipe courtesy of Ree Drummond
Charred Broccoli and Cauliflower Salad
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 369 mg
Ree likes to char her broccoli and cauliflower outside on the grill for extra color and flavor. This is a great side dish to serve at any barbecue with grilled seafood and meat, or to take to a potluck.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 369 mg
Ingredients
Dressing:
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Directions
- Preheat the grill to medium-high heat.
- Toss the broccoli and cauliflower in the olive oil and sprinkle with the salt and pepper.
- Using tongs, carefully place the large florets on the grill. Cook, turning as needed, until the broccoli and cauliflower are tender and well charred, 8 to 10 minutes. Remove them from the grill and add them to a bowl, then set aside.
- For the dressing: Mix the mayonnaise, Greek yogurt, dill, parsley, lemon zest and lemon juice. Add the salt and pepper. Spoon the mixture onto a platter and spread, leaving a well in the middle.
- Add the arugula, blueberries, red onion and sunflower seeds to the bowl with the broccoli and cauliflower.
- Add the vegetable mixture to the well in the middle of the platter, then garnish with extra blueberries, pickled red onions and sunflower seeds. Serve.
