# Baked Cauliflower & Broccoli Salad

A baked cauliflower and broccoli salad with lemon-caper-Parmesan cream.

- Servings: 1 servings
- Total time: 40 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 1 head small head cauliflower
- 1 head small head broccoli
- 1 piece red bell pepper
- 15 oz can chickpeas
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1.5 tsp dried oregano
- 2 handfuls arugula
- 0.25 cup chopped almonds
- 0.33 cup pickled onions
- 0.33 cup shaved Parmesan cheese
- 0.25 cup unsweetened Greek yogurt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 0.5 tbsp maple syrup
- 0.5 tsp lemon zest
- 1 tbsp chopped capers
- 0.25 cup shredded Parmesan cheese
- 0.25 tsp salt
- 1 pinch pepper

## Instructions

1. Preheat the oven to 425 degrees.
2. Add cauliflower, broccoli, peppers, and chickpeas to a sheet pan. Add olive oil and spices; toss to coat. Roast for 35-40 minutes, tossing a few times.
3. Make the cream by adding all ingredients to a bowl and mixing to combine.
4. Remove roasted vegetables from the oven and chop the peppers.
5. In a large bowl, toss together arugula, cooked vegetables, almonds, onions, and Parmesan cheese.
6. Spread the cream on a plate and top with the salad.

## Equipment

- oven
- sheet pan
- small bowl
- large bowl
- knife

## Source

- Original video: https://www.tiktok.com/@starinfinitefood/video/7467734079471963438
- Recipe page: https://www.cliprecipe.com/recipe/d82781bf-423c-4efd-9448-d686365875a3
- Extracted: 2025-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt