Colorful Veggie Salad with Broccoli & Cauliflower
Servings: 4 servings
Print RecipeUnlock the potential of broccoli and cauliflower with our flavorful, colorful and simple-to-follow veggie salad recipe. The combination of broccoli and cauliflower, together with carrots, onion and bell pepper, and topped with white cheese, is a sensory delight.
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!
Notes
We are cooking this meal by boiling the vegetables. Alternatively, you could also use the steaming method but make sure to adjust cooking time as needed.
We are using frozen broccoli and cauliflower for this recipe, but using fresh veggies will work just as well.
Instead of using fresh carrots, you can choose to use a frozen mix of veggies that includes frozen carrots (something like California blend - broccoli, cauliflower, carrots).
In case you don’t have access to a quality white cheese, you could also Parmesan or Pecorino cheese.
Optionally you can add chopped herbs into this salad - think fresh dill or parsley.
Store this salad in the fridge for 2-3 days, and make sure to use an airtight container.