Baked Cauliflower & Broccoli Salad with Lemon-Caper-Parmesan Cream by @starinfinitefood

55 min

4 servings

🥦

1 head

Cauliflower

🥦

1 head

Broccoli

🫑

1

Red bell pepper

🫘

430 g

Chickpeas

🫒

4 tbsp

Olive oil

🧂

1.3 tsp

Salt

🌶️

1 tsp

Paprika

🧄

1 tsp

Garlic powder

🌿

1.5 tsp

Dried oregano

🥬

2 handfuls

Arugula

🌰

60 ml

Almonds

🧅

79 ml

Pickled onions

🧀

140 ml

Parmesan cheese

🥣

60 ml

Greek yogurt

🌱

3 tbsp

Tahini

🍋

1 tbsp

Lemon juice

💧

1 tbsp

Water

🍁

0.5 tbsp

Maple syrup

🍋

0.5 tsp

Lemon zest

🫒

1 tbsp

Capers

⚫

Pepper

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Cauliflower
    • Broccoli
    • Red bell pepper

    Add the cauliflower, broccoli, peppers and chickpeas to a large sheet pan.

  3. Add
    • Olive oil
    • Salt

    Add the oil and the spices, then toss to coat.

  4. Roast
    • Cauliflower
    • Broccoli
    • Red bell pepper

    Roast for 35-40 minutes, tossing a few times.

  5. Add
    • Greek yogurt
    • Tahini
    • Lemon juice

    Make the cream: add all cream ingredients to a small bowl and mix to combine.

  6. Chop
    • Red bell pepper
    • Cauliflower
    • Broccoli

    Remove the veggies from the oven, then chop the peppers.

  7. Add
    • Arugula
    • Cauliflower
    • Broccoli

    Add the arugula, cooked veggies, almonds, onions and Parmesan cheese to a large bowl and toss to combine.

  8. Spread

    Spread the cream on a plate, then top with the salad.

Baked Cauliflower & Broccoli Salad with Lemon-Caper-Parmesan Cream by @starinfinitefood

55 min

4 servings

🥦

1 head

Cauliflower

🥦

1 head

Broccoli

🫑

1

Red bell pepper

🫘

430 g

Chickpeas

🫒

4 tbsp

Olive oil

🧂

1.3 tsp

Salt

🌶️

1 tsp

Paprika

🧄

1 tsp

Garlic powder

🌿

1.5 tsp

Dried oregano

🥬

2 handfuls

Arugula

🌰

60 ml

Almonds

🧅

79 ml

Pickled onions

🧀

140 ml

Parmesan cheese

🥣

60 ml

Greek yogurt

🌱

3 tbsp

Tahini

🍋

1 tbsp

Lemon juice

💧

1 tbsp

Water

🍁

0.5 tbsp

Maple syrup

🍋

0.5 tsp

Lemon zest

🫒

1 tbsp

Capers

⚫

Pepper

Preparation Steps

  1. Step 1/8

    Preheat the oven to 425.

  2. Step 2/8

    Add the cauliflower, broccoli, peppers and chickpeas to a large sheet pan.

    🥦Cauliflower
    🥦Broccoli
    🫑Red bell pepper
    🫘Chickpeas
    🍳Sheet pan

  3. Step 3/8

    Add the oil and the spices, then toss to coat.

    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🌿Dried oregano
    🍳Sheet pan

  4. Step 4/8

    Roast for 35-40 minutes, tossing a few times.

    🥦Cauliflower
    🥦Broccoli
    🫑Red bell pepper
    🫘Chickpeas
    🍳Sheet pan

  5. Step 5/8

    Make the cream: add all cream ingredients to a small bowl and mix to combine.

    🥣Greek yogurt
    🌱Tahini
    🍋Lemon juice
    💧Water
    🍁Maple syrup
    🍋Lemon zest
    🫒Capers
    🧀Parmesan cheese
    🧂Salt
    ⚫Pepper
    🥣Small bowl
    🥄Spoon

  6. Step 6/8

    Remove the veggies from the oven, then chop the peppers.

    🫑Red bell pepper
    🔪Knife
    🪵Cutting board

  7. Step 7/8

    Add the arugula, cooked veggies, almonds, onions and Parmesan cheese to a large bowl and toss to combine.

    🥬Arugula
    🥦Cauliflower
    🥦Broccoli
    🫑Red bell pepper
    🫘Chickpeas
    🌰Almonds
    🧅Pickled onions
    🧀Parmesan cheese
    🥣Mixing bowl

  8. Step 8/8

    Spread the cream on a plate, then top with the salad.

    🍽️Plate

Composition

Ingredients

Types

Vegetables, Legumes, Oils, Spices, Nuts, Dairy, Condiments, Fruits, Other, Sweeteners

Ingredients

Cauliflower, Broccoli, Red bell pepper, Chickpeas, Olive oil, Salt, Paprika, Garlic powder, Dried oregano, Arugula, Almonds, Pickled onions, Parmesan cheese, Greek yogurt, Tahini, Lemon juice, Water, Maple syrup, Lemon zest, Capers, Pepper

Notes

Cauliflower (small, cut into florets), Broccoli (small, cut into florets), Red bell pepper (quartered and seeded), Chickpeas (canned, rinsed and drained), Salt (for the salad), Almonds (chopped), Parmesan cheese (shaved, for the salad), Greek yogurt (unsweetened, for the cream), Water (for the cream), Capers (chopped), Pepper (to taste)

Allergens

Tree nuts, Sulphites, Milk, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian

Calories

380 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 28g, Fat: 25g, Fiber: 8g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.2mg, Potassium: 680mg, Magnesium: 60mg, Sodium: 680mg

Vitamins

Vitamin C: 95mg, Vitamin K: 110mcg, Folate: 90mcg, Vitamin A: 900IU

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Sheet pan, Mixing bowl, Small bowl, Knife, Cutting board, Spoon, Plate

Appliances

Oven

Type

Type

Type Of Dish

Salad, Main Course

Occasions

Meal Prep, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Roasted-tender, Crunchy, Creamy

Flavors

Citrusy, Tangy, Savory, Nutty, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (airtight container,salad and cream can be stored separately for best texture), freezer : not recommended (roasted vegetables and yogurt-tahini cream do not freeze well; texture degrades)