Roasted Cauliflower and Broccoli Salad

Roasting brings out the natural sweetness of cauliflower and broccoli, giving this salad irresistible caramelized edges. Tossed with sweet corn, juicy tomatoes, cheese, and a tangy sour-cream dressing, it is hearty enough to stand alone. For more cruciferous inspiration, see the vegetable guides at USDA or try our Creamy Broccoli Soup.

Ingredients

• 100 g (3.5 oz) broccoli
• 100 g (3.5 oz) cauliflower
• 1 tbsp oil
• 170 g (1 cup) canned corn
• 100 g (3.5 oz) tomatoes
• 80 g (3 oz) cheese
• Salt and spices, to taste

For the dressing:

• 100 g (1/2 cup) sour cream
• 1 tsp oil
• Lemon juice, to taste
• Salt and spices, to taste

Instructions

1. Break the broccoli and cauliflower into florets, rinse, toss with salt, spices, and oil.
2. Spread on a baking sheet and roast at 180C (350F) for 20 minutes.
3. Combine the corn with chopped tomatoes and cheese; add the roasted vegetables and toss.
4. For the dressing, stir together the sour cream, lemon juice, salt, spices, and oil; toss with the salad.

Tips

• Spread the florets in a single layer so they roast instead of steam — Serious Eats covers the science of caramelized vegetables.
• Add the dressing just before serving to keep the vegetables crisp.
• For another veggie favorite, try our High-Protein Chicken and Broccoli Bake and Broccoli and Salmon Bake.

Nutrition: per 100 g: 84 kcal, protein 6 g, fat 4 g, carbs 5 g.