So this recipe is inspired by/came about when I bought a cauliflower broccoli sauté kit without looking at the ingredients at Trader Joe’s and when I got home and looked, saw the dressing was full of junk and there were croutons to add which I can’t because gf. I looked up a dressing recipe to hopefully be similar, added Parmesan and voila! My favorite side dish was born! The best part is? It comes together in abt 15 min! I did it while cooking this and my whole dinner took about 30 min (prep included!)
Don’t be intimidated by the vinaigrette (I used to not cook anything that required me to make a dressing!)- it really comes together in a couple min and is super easy!
Recipe Notes:
- If you bought these in the refrigerated produce slicing the cauliflower and broccoli will be best, but you can also just cook them from frozen florets. I like to keep broccoli and cauliflower in the freezer on hand for nights where my plans go awry and I can just throw this together!
- I add onion sometimes for more veggies, but I’ve made it both ways and it tastes just as great without, so it really is optional
- I used the tricolor frozen cauliflower in this pic, but have used normal as well
- For dairy free, omit cheese
INGREDIENTS
- Avocado oil, butter, or ghee (good high heat oils)
- 7 Oz (roughly 3 cups) cauliflower
- 7 Oz (roughly 3 cups) broccoli
- 1/2 a small onion (optional)
- 1/4 cup chopped walnuts
- Parmesan cheese (to taste). We use at least 1/4 cup. We prefer fresh Parmesan cheese for taste but also to avoid added ingredients. We recommend trying to buy cheese with minimal ingredients and trying to avoid caking agents.
Basil vinaigrette (original recipe here), my modified below:
To a bottle with a tight fitting lid, add ingredients below and shake (alternatively, you could add to a bowl and whisk)
- 1/4 cup olive oil
- 4 1/2 teaspoons apple cider vinegar
- 1/4 teaspoon ground mustard
- 1/4 teaspoon dried basil
- 1/2 teaspoon minced garlic
- Salt and pepper to taste
METHOD:
- To a large sauté pan, add a drizzle (abt 1 tablespoon) of avocado oil
- Sauté onion (if using) until translucent
- Add broccoli and cauliflower and sauté until tender
- You may need to de glaze the pan several times throughout this process. As I was cooking, I just had a cup with roughly 1/2 cup of water. Anytime the pan looked like it was burning, I added just a splash of water (just enough to deglaze). I probably added a total of 1/2 cup in splashes! This will depend though on your pan, how big your florets are, if you used fresh or frozen, etc.
- Add finished vinaigrette and walnuts and mix
- Top with desired amount of Parmesan and mix again
- Transfer to a plate (I top with a little Parmesan here as well and a little salt and pepper!)
Enjoy!
Herb Butter Salmon!