This chilled Broccoli Cauliflower Salad recipe is quick and easy, made with shallots, capers and a tangy lemon vinaigrette.
Broccoli Cauliflower Salad
I love capers, which pair perfectly with the tangy lemon vinaigrette in this light Broccoli Cauliflower Salad. The dressing makes any vegetable taste delicious and works wonderfully on any veggies like carrots, arugula, etc. This refreshing summer salad is easy to make and packed with fresh, crisp flavors. It is excellent for a picnic, potluck, family gathering, or weeknight family dinners. More broccoli salad recipes, try this Broccoli Salad with bacon, mayonnaise, red onion and sunflower seeds. Or this Broccoli Sub Salad loaded with your favorite Italian Sub sandwich ingredients.
Why You’ll Love This Lemony Broccoli Cauliflower Salad
This is a great recipe if you need a hearty salad without lettuce. The beauty of using broccoli and cauliflower as the base for the salad is that it’s hearty and will last a few days in the fridge. It’s also so tasty, the lemon and capers really make the salad!
- Healthy: Broccoli and cauliflower are loaded with vitamins, minerals, and fiber, making this dish a nutritious choice for any meal.
- Make Ahead: Prepare this simple broccoli and cauliflower salad recipe the day before serving to ease dinnertime stress.
- Dietary Restrictions: It’s great for almost any diet, including vegetarian, vegan, gluten-free, Weight Watchers-friendly, and dairy-free.
If you make this healthy broccoli cauliflower salad, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Broccoli Cauliflower Salad Ingredients
This easy broccoli and cauliflower salad requires only 6 main ingredients. Scroll to the bottom for the exact measurements.
- Broccoli Florets provides fiber, vitamin C, vitamin K, iron, and potassium.
- Cauliflower cut in bite-sized pieces which also contains fiber, vitamin C, vitamin K, and folate.
- Capers’ briny, tangy flavor complements the lemon dressing.
- Dressing: Lemon juice, olive oil, crushed garlic, minced shallot, salt, and pepper create a light and bright lemon vinaigrette.
How to Make Broccoli Cauliflower Salad
Make the dressing, steam the veggies, and toss–so simple! See the recipe card for complete instructions.
- Lemon Vinaigrette: Whisk the salad dressing ingredients in a small bowl.
- Chop Vegetables: Cut the broccoli and cauliflower into bite-size florets.
- Steam Broccoli and Cauliflower Florets: Fill a steamer pot with a little water, ensuring it doesn’t touch the steamer basket. Place the veggies in the basket and steam for 5 minutes until tender-crisp but not mushy.
- Cool Veggies: Dump the broccoli and cauliflower into a colander and rinse under cold water to stop them from cooking.
- Make the Salad: Place the veggies in a large mixing bowl, toss with lemon vinaigrette, and top with capers. Serve the salad hot or cold.
Variations
- Vegetables: You can use all broccoli or all cauliflower if you prefer.
- Acid: Swap lemon with white or red wine vinegar.
- Tangier Dressing: Add more lemon juice or Dijon mustard. You could also zest a lemon over the vegetables.
- Briny Ingredient: Substitute the capers with sliced kalamata olives.
What to Serve with Broccoli Cauliflower Salad
This broccoli cauliflower salad is a great side dish with any summer meal.
- Meat and Poultry: Grill steak or chicken for a nice dinner.
- Seafood: Grilled shrimp, salmon kebabs, or crab legs would pair well.
- Vegetarian: Prepare this zucchini quiche or white bean caprese salad for a vegetarian protein.
- Starchy Sides: If you want another side dish to round out your meal, make this grilled corn salad, red potato salad, or summer macaroni salad.
Storage
- Make Ahead: Steam the vegetables and make the vinaigrette a day early. Before serving, toss the broccoli and cauliflower with the dressing and top with capers.
- Refrigerator: Store leftovers in an airtight container in the fridge for 3 days.
- How to Eat Leftovers: You can microwave this salad until warm, eat it cold, or bring it to room temperature by letting it sit on the counter for 30 minutes before eating.
More Broccoli and Cauliflower Recipes You’ll Love
- Roasted Broccoli and Cauliflower
- Broccoli Salad
- Whole Roasted Cauliflower
- Italian Sub Broccoli Salad
- Roasted Cauliflower Rice with Garlic and Lemon
Broccoli Cauliflower Salad
Ingredients
- 1 13 ounce head broccoli
- 1 13 ounce head cauliflower
- 2 tbsp capers
For the Vinaigrette:
- Juice from 1/2 lemon, about 2 tablespoons, or more to taste
- 3 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1 small shallot, minced
- 1/4 teaspoon kosher salt , and black pepper to taste
Instructions
- In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
- Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 4 to 5 minutes, until crisp tender. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
- Toss with the vinaigrette, sprinkle with capers and serve.
Delicious and simple! This salad will be on repeat this summer!
I was hesitant because I was reminded of all the crudite platters from the 70’s. Made the salad and loved it. I steamed the fresh cauliflower for 3 minutes in the microwave, and then I steamed the broccoli the same way. Looking forward to eating the leftovers for lunch this week. I used a whole lemon for juicing which may be too much for most people.
I air fried the broccoli & cauliflower with a light spraying of EVOO and lemon pepper. Approx. 6 minutes total without preheat. I like a bit of a bite to my veggies. I also added a bit more lemon juice and EVOO to the dressing. When the veggies were ready I mixed them with the dressisng while they were still warm. They absorbe the flavours more. It was yummy.
Yummy!
Aside from needing more lemon juice, I’ll be making it again. Goes great with a Curried Tune Salad.
Delicious, the lemon really perked up the cauliflower and broccoli. Easy peasy if you pick up pre cut steamable veggies. Viniagrette will be used for other salads as well.
Could you make this using frozen veggies? Or too mushy?
You could! But fresh is best.
Cm you make a day ahead?
Sure
I made this for lunch today with a few changes . I am not a big fan of steamed veggies, so I oven roasted the broccoli and cauliflower instead (tossed with olive oil and kosher salt; baked 375 convect for about 30 minutes until browning and tender). Then I tossed the veggies with the vinaigrette. I skipped the capers and added lemon zest instead. Absolutely delicious, and a great way to enjoy the veggies!
The recipe doesn't state when to add the capers. I added them to the vinaigrette.
Could you make this ahead (e.g. day before serving) or will it get too mushy? Looks great and I would like to take it camping but would need to make a day ahead. Thanks!
I really enjoyed this! Easy, light and refreshing! Thanks!
Another winner. I love capers. The capers and lemon flavors liven up broccoli and cauliflower in a refreshing way that I have not tasted before.
I just made this tonight and it was so good. I just stumbled across your blog looking for a broccoli salad recipe and here I am. Your site is fabulous! I've already made the pumpkin butter – made it last night and the oatmeal in a jar. (Yeah, I'm kind of a freak, I had all that stuff in the house already) But I really enjoy creating and making new dishes and your blog is beautiful. Thank you! I'll definitely be making more of your recipes.
great!!
I just made this for lunch and it was delish!
I had this for dinner last night. It was delicious! I love the capers in it. I had the red, white and blueberry trifle for dinner. So yummy! I love your site. Thanks for everything that you do.
You can eat it either way. Be careful not to overcook the veggies!
Do you eat this hot or cold? Thanks. I'm making it tonight but was wondering about left-overs….
Sorry, I do this now but my older recipes I would have to remake in order to give an accurate serving size. Why don't you weight the whole salad, then divide it by 6. That's your portion.
I love this site, but it is hard to divide portions when it just say "servings" which you could say in cups or oz.
thank you I do love these recipts
It's a great summer salad! I love it!
I just made this and it is SO GOOD! I had it as a light dinner, and I will be having it again I assure you.
Thank you Gina!
Thanks Justine, I love capers!
i like the idea of adding capers, they give a nice flavor.