Contents
Broccoli and cauliflower salad. Video
The elegant inflorescences of broccoli cabbage, as well as cauliflower, hold undoubted benefits. They are rich in fiber, low in calories and contain many vitamins such as C, A, B1 and B2, K and P. These inflorescences can be prepared not only as a soup or a side dish, but also in many delicious simple salads.
Oven baked cauliflower and broccoli salad
This is one of the so-called warm salads. They are great as a snack or light snack during the cold season. You will need: – 1 head of cauliflower; – 1 head of broccoli; – 2 tablespoons of olive oil; – 1 teaspoon of salt; – 1 teaspoon dried thyme; – ½ cup sun-dried tomatoes; – 2 tablespoons of pine nuts; – 1/2 cup feta cheese, diced
When disassembling cabbage into inflorescences, try to achieve the same size of pieces so that they are ready at the same time
Preheat oven to 180 ° C. Divide the cabbage into inflorescences and place on a baking sheet lined with baking parchment. Brush the buds with olive oil using a baking brush and season with salt and thyme. Cook the cauliflower and broccoli in the oven for 15-20 minutes. Pour sun-dried tomatoes with a cup of boiling water, if you use sun-dried tomatoes in olive oil, drain the oil. Fry the pine nuts in a dry skillet over medium heat until they are browned. Cut the softened tomatoes into strips. Transfer the finished cabbage to a salad bowl, mix with tomatoes, pine nuts and feta cheese. Stir gently and serve salad to the table.
Broccoli and cauliflower salad with shrimps
Broccoli and cauliflower go well with a variety of ingredients – raisins and cranberries, citrus and bacon, herbs and seafood. For the shrimp and cabbage salad, take: – 1 medium head of cauliflower; – 1 head of broccoli cabbage; – 1 kilogram of raw medium shrimp; – 2 tablespoons of olive oil; – 2 fresh short-fruited cucumbers; – 6 tablespoons of fresh dill, chopped; – 1 cup of olive oil; 1/2 cup fresh lemon juice – 2 tablespoons of grated lemon zest; – salt and pepper to taste.
Peel the shrimp. Place them on a baking sheet and drizzle with 2 tablespoons of olive oil, season with salt and pepper. Fry in an oven preheated to 200 ° C for 8-10 minutes. At this time, disassemble the cabbage into small inflorescences, cook in portions at maximum temperature in the microwave for 5-7 minutes, placing in a glass bowl and adding water. Refrigerate shrimp and cabbage. Peel the cucumbers with a peeler, remove the seeds and cut into slices. Cut the cooled shrimp in half lengthwise, put in a salad bowl, add cucumbers and cabbage there, season with salt, pepper, lemon zest and dill. Whisk the olive oil with lemon juice, add the dressing to the salad, stir and serve or refrigerate and store for up to 2 days.