Grilled Broccoli Cauliflower Salad

Grilled Broccoli Cauliflower Salad
This is the inaugural post with my new Nikon D3200 camera. I’m virtually a pro now right?
Grilled Broccoli Cauliflower Salad
I was kidding about that pro business by the way.
Broccoli and cauliflower are two vegetables that always seem to get a bad rap. They are the last ones left on the veggie tray, aside from a few limp carrot sticks. Not even a healthy dunk in creamy ranch dip can save them.
Personally, I don’t get why this is. Grill or roast them until they’re almost burnt around the edges and they taste like popcorn. That’s right, cauliflower popcorn, I kid you not. Broccoli is especially good marinated in a vinaigrette or dressing because the florets soak up the flavour like a sponge. That’s probably the reason why the best way to get kids (and a lot of adults) to eat broccoli is to drench it in cheese sauce.
So think of this grilled broccoli cauliflower salad as a grown-up version of broccoli and cheese sauce…minus the cheese. It’s healthier and you actually taste the vegetables without getting those funky cabbage notes. You’re never going to think negatively of these little trees again, trust me.
Grilled Broccoli and Cauliflower

Grilled Broccoli Cauliflower Salad


2 heads of broccoli
1 head of cauliflower
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tbsp. dijon mustard
1 tbsp. maple syrup
salt and pepper, to taste


Cut the broccoli and cauliflower into large chunks (big enough that they won’t fall into the grill). Grill over medium heat until the vegetables are soft and the edges are charred. This could take anywhere between 10-15 minutes depending on how hot your grill is. Make sure you flip them once or twice so that they cook evenly on all sides. Once the broccoli and cauliflower is ready, take it off the grill. Allow it to cool slightly before chopping it into bite-sized pieces.

To make the vinaigrette whisk together the balsamic vinegar and dijon mustard. Slowly drizzle in the olive oil, whisking to emulsify. Whisk in the maple syrup and season to taste with salt and pepper. Pour the vinaigrette over the grilled vegetables and toss. Taste to check if more salt and pepper is required. Serve warm or at room temperature.

Grilled Broccoli Cauliflower Salad
Grilled Broccoli Cauliflower Salad

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