This chilled Broccoli Cauliflower Salad is a bright, simple side that comes together in minutes. Crisp broccoli and tender cauliflower florets are tossed with minced shallot, briny capers and a tangy lemon vinaigrette for a refreshing salad that works well warm or chilled. It’s ideal for picnics, potlucks, weeknight dinners or any time you want a satisfying vegetable-based dish that holds up well in the fridge.
Broccoli Cauliflower Salad
I love the way capers and lemon lift these humble vegetables. The lemon vinaigrette is light but full of flavor, and it brings out the best in broccoli and cauliflower without masking their natural taste. This recipe is flexible — you can swap ingredients based on what you have on hand, make it ahead, and serve it as a chilled salad or a warm vegetable side.
Why You’ll Love This Lemony Broccoli Cauliflower Salad
This hearty salad is a great alternative to leafy greens when you want something substantial and long-lasting. Broccoli and cauliflower give the salad texture and structure, so it keeps well in the refrigerator for several days. The lemon and capers add a bright, savory pop that makes every bite interesting.
- Healthy: Broccoli and cauliflower are excellent sources of vitamins, fiber and minerals, making this a nutritious addition to any meal.
- Make Ahead: Steam the vegetables and whisk the dressing a day in advance to save time. Toss and serve when you’re ready.
- Diet-Friendly: This dish works well for many diets, such as vegetarian, vegan, gluten-free and dairy-free.
If you try this salad, consider sharing a photo on social media and tagging the source if you wish — it’s a lovely dish to show off.
Ingredients Overview
This easy broccoli and cauliflower salad uses just a handful of ingredients. Exact measurements and a full ingredient list are provided in the recipe card below.
- Broccoli florets: Provide crunch, fiber and vitamins.
- Cauliflower florets: Mild and tender, they pair well with the lemony dressing.
- Capers: Add a salty, briny contrast that brightens the salad.
- Vinaigrette: Lemon juice, olive oil, crushed garlic and minced shallot create a simple, flavorful dressing seasoned with salt and pepper.
How to Make Broccoli Cauliflower Salad
The method is straightforward: make the dressing, steam the vegetables until just tender, cool them, then toss everything together. This quick process preserves texture and ensures the vegetables remain pleasantly crisp.
- Prepare the vinaigrette: Whisk fresh lemon juice with extra virgin olive oil, crushed garlic, minced shallot, salt and black pepper in a small bowl until emulsified.
- Trim and chop: Cut broccoli and cauliflower into bite-size florets so they cook evenly.
- Steam briefly: Steam the florets for about 4–5 minutes until tender-crisp. Avoid overcooking; you want a little bite.
- Shock in cold water: Drain the steamed vegetables into a colander and rinse them under cold water to stop the cooking and keep them bright green and crisp.
- Toss and finish: Combine the cooled florets with the vinaigrette, toss well, then sprinkle with capers. Serve warm, room temperature or chilled.
Recipe
Broccoli Cauliflower Salad
Yield: 6 servings | Prep: 15 mins | Cook: 5 mins | Total: 20 mins
Ingredients
- 1 head broccoli (about 13 ounces), cut into bite-size florets
- 1 head cauliflower (about 13 ounces), cut into bite-size florets
- 2 tablespoons capers, drained
For the vinaigrette
- Juice from 1/2 lemon (about 2 tablespoons), or more to taste
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1 small shallot, minced
- 1/4 teaspoon kosher salt and black pepper to taste
Instructions
- Whisk the lemon juice, olive oil, crushed garlic, minced shallot, salt and pepper in a small bowl to make the vinaigrette.
- Steam broccoli and cauliflower florets for about 4 to 5 minutes, until crisp-tender. Remove and rinse under cold water to stop the cooking. Drain well.
- Place the cooled vegetables in a large bowl, pour the vinaigrette over them, toss to coat evenly, and sprinkle with capers. Serve immediately or chill for later.
Notes: Makes about 8 cups. The salad is pleasant both warm and chilled.
Nutrition (per serving)
Serving: 1 1/3 cups • Calories: 97 kcal • Carbohydrates: 7.5 g • Protein: 3 g • Fat: 7 g • Fiber: 3.5 g • Sodium: 121.5 mg
Variations and Tips
- Vegetable swaps: Use all broccoli or all cauliflower if that’s what you have, or add blanched asparagus or thinly sliced carrots for color and crunch.
- Acid options: If you prefer, replace lemon juice with white or red wine vinegar for a different bright note.
- Boost the tang: Add more lemon juice, a teaspoon of Dijon mustard, or a little lemon zest for extra brightness.
- Alternative brine: Substitute capers with sliced kalamata olives for a Mediterranean twist.
- Texture: Don’t oversteam — the best texture is crisp-tender. Cooling the vegetables quickly helps maintain that texture.
What to Serve With It
This salad pairs nicely with grilled proteins like steak, chicken or shrimp, and it complements vegetarian mains such as quiche or a hearty bean salad. Add a starchy side like potato salad or grilled corn salad to round out a summer meal.
Storage and Make-Ahead
- Make ahead: Steam the vegetables and whisk the dressing a day ahead; toss together just before serving or let flavors meld for a few hours in the fridge.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Serving leftovers: Enjoy cold, let sit at room temperature for about 30 minutes, or warm briefly in the microwave if you prefer.
More Ways to Enjoy Broccoli and Cauliflower
- Roast broccoli and cauliflower with garlic and lemon for a caramelized side.
- Combine raw florets into a composed broccoli salad with seeds and a creamy dressing.
- Make cauliflower rice flavored with garlic and lemon as a light base for bowls.