Ingredients
- 1 head cauliflower, about 1 pound
- 1 brunch broccoli, about 1 pound
- Salt to taste
- 1 tablespoon Dijon-style mustard
- 2 tablespoons red-wine vinegar
- ⅓ cup olive or vegetable oil
- 1 tablespoon grated fresh ginger
- 2 tablespoons finely chopped parsley or coriander
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
231 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 115 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
- Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
- In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
- Drain well. Let cool.
- Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.
25 minutes
Dining and Cooking