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Unlock the potential of broccoli and cauliflower with our flavorful, colorful and simple-to-follow veggie salad recipe. The combination of broccoli, cauliflower, and carrots, with a bit of onion and bell pepper, and topped with white cheese, is a sensory delight.

You will love this veggie salad
I’ll be showing you a quick method of preparing broccoli and cauliflower in a salad that even your children will enjoy. Let me give you a secret tip: it all starts with the quality of the ingredients used.
We LOVE this broccoli cauliflower veggie salad so much that we make it at least once a week. It is delicious but also:
Easy to Make
Super Healthy
Comforting
Satisfying
Vegetable-Packed
Fiber-Rich
Nutritious
Balanced
& Super Tasty

Reasons to make this Broccoli Cauliflower Salad
It only takes 15 minutes to make from start to finish.
Can easily be upgraded with your favorite extras.
Easy to digest since the vegetables are cooked by steaming or boiling.
You’ll get all the health benefits of cruciferous vegetables.
You’ll consume healthy fiber from all those lightly cooked veggies.
Healthy with an assortment of micro and macro nutrients.
Great for meal prep because it will easily last 2-3 days in the fridge.
This salad can be served as a side or as a light meal on its own.
Vegan options available by simply replacing the white cheese.
Just perfect for when you need something light and filling.
Homemade food is better and healthier, and made with love!

Ingredients needed
You’ll only need a few ingredients for making this colorful salad, as follows:
- Broccoli – We are using frozen broccoli here, but fresh broccoli works just as well (will require a bit more prep time though).
- Cauliflower – Same as with broccoli, we use frozen cauliflower for convenience but fresh cauliflower is just as good.
- Carrot – Adds a subtle sweet flavor to our salad, a bit of crunchiness, and even more beneficial nutrients.
- Bell Pepper – Great for flavor, color and more nutrients. Alternatively use one of those long sweet peppers, namely kapia red pepper.
- White Onion – Onion will enrich the flavors, and we don’t even use much for this salad.
- Shallot – Besides the classic white onion, we’re using just a bit of shallot for boosting the flavors and for color.
- White Cheese – For best results, use a quality white cheese like Feta cheese or traditional sheep’s cheese. Alternatively, you could use Parmesan or Pecorino cheese.
- Salt (optional) – This salad doesn’t require salt since the white cheese is already salty enough. Should you need a bit more salt, feel free to mix in a bit with those cooked veggies.
- Herbs (optional) – I haven’t used any herbs for this recipe but you can definitely chop up some fresh dill or parsley. Mix your favorite fresh herbs with the cooked veggies just before adding the white cheese.

Cooking Tips
- Use quality vegetables. When it comes to broccoli and cauliflower, using fresh and/or organic will make the whole difference. Organic broccoli and cauliflower have more taste and flavor, and when you buy organic frozen you can be sure that both flavor and freshness are preserved.
- Use frozen veggies. For quickest results, best taste and nutrients, use frozen broccoli and cauliflower, and get them organic if possible.
- California blend of veggies. Instead of using fresh carrots, you could use a frozen veggie blend like the California blend which is made of broccoli, cauliflower and carrots.
- Cooking method. You can cook the vegetables either by steaming or boiling (I myself prefer boiling). Our aim with this veggie salad is to lightly cook the vegetables until fork tender.
- Don’t over cook veggies. Cooking frozen broccoli and cauliflower doesn’t require much time, so please stay close to your kitchen. Don’t over cook the broccoli and cauliflower because they will turn mushy. During cooking use a fork to test how tender the veggies are.
- Cooking order. Start by cooking the other veggies first and only add frozen ingredients half way through the cooking time.
- The cooking water is delish! Don’t throw away the water used for cooking, you can drink it as soup (with a pinch of salt) or use it for making a stew. The cooking water is literally packed with vitamins and minerals that result from cooking those veggies.
- How about salt? I don’t feel the need to add salt to this salad because the white cheese is usually salty enough to balance all those veggies.

How to serve this Broccoli Cauliflower Salad
You can serve this broccoli and cauliflower salad on its own, or as a healthy and delicious side to almost any kind of meal, You can also upgrade this colorful veggie salad with different extras that will give it even more nutrients and flavor.
Here are some ideas for upgrading this delicious veggie salad with broccoli and cauliflower:
- Walnuts or Pecans – Add a handful of your favorite nuts and mix them into the salad. I like using either walnuts or pecans for this type of salad. A handful of nuts will add crunchiness, more protein and healthy fats to this veggie salad.
- Olives – A few kalamata or green olives will add a mediterranean flavor to this colorful salad. Use a quality brand of Greek olives that are preserved in extra virgin olive oil, and are free of additives.
- Brie Cheese – Traditional French brie cheese will add a subtle flavor and a buttery creamy texture to this salad. Use it on the side of your salad or instead of the white cheese.
- Fried or Boiled Eggs – Serving hard boiled eggs or fried eggs with this veggie salad will transform it into a proper lunch meal.
- Tomato and Cucumber – Use fresh tomato and cucumber to make a quick summer salad, and serve it with this broccoli and cauliflower meal.
- Healthy Bread – Serve this delicious salad with a few slices of sourdough bread or Danish rye bread on the side.
- Boiled Potatoes – Instead of bread, you can serve this veggie salad with cooked potatoes on the side.

If you try this colorful veggie salad, please let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo @refreshmyhealth on Social Media. We’d love to see what you come up with. Cheers, friends!
What are your favorite vegetables that you consume most often? Share in the comments.

Colorful Veggie Salad with Broccoli & Cauliflower
Equipment
- Cooking Pot
- Salad Bowl
Ingredients
- 450 g frozen broccoli
- 150 g frozen cauliflower
- 6-7 small carrots (aprox. 300 g, cut in half and lengthwise)
- 1 red bell pepper (or kapia pepper, sliced)
- 1 medium white onion (peeled, cut in 4s)
- 1 shallot (peeled and sliced)
- 200 g white cheese (use Feta or sheep’s cheese)
- pinch of Himalayan salt (optional)
- herbs (optional, use dill or parsley)
Instructions
- Prepare all the ingredients as indicated in parenthesis.
- Add carrots, onion and bell pepper to a medium sized pot or large skillet. Cover with water and bring to a boil.
- When the carrots are half tender, add in frozen veggies (broccoli and cauliflower).
- Cook a few more minutes until cauliflower is fork tender.
- Discard water and transfer cooked veggies into a salad bowl.
- DONE! Separate into serving sizes, garnish with white cheese and enjoy!
Love Broccoli and Cauliflower, these are two of my favorite plants ever! This veggie salas looks amazing and will try it this week-end I guess 🙂