Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette

Becky Luigart-Stayner

In the summer I make this salad with raw vegetables, but for a winter dinner, I prefer them lightly steamed. Also, healthful crucifers like cauliflower and broccoflower are in high season right now.

Yield: 8 servings (serving size: 3/4 cup salad and 1 egg wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 45%
  • Fat: 2.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 4.9g
  • Fiber: 2.2g
  • Cholesterol: 53mg
  • Iron: 1.1mg
  • Sodium: 233mg
  • Calcium: 51mg


  • Vinaigrette:
  • 1 1/2 tablespoons sherry vinegar or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, chopped
  • Salad:
  • 2 cups small cauliflower florets
  • 2 cups small broccoflower florets
  • 2 cups trimmed watercress (about 1 bunch)
  • 1/2 cup diced celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup sliced green olives
  • 1/2 cup chopped seeded cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon capers
  • 2 hard-cooked large eggs, quartered


  1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
  2. To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or until tender. Drain and place in a large bowl. Stir in watercress and next 7 ingredients (watercress through capers). Drizzle vinaigrette over salad, tossing gently to coat. Serve with egg quarters.
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