Broccoli and cauliflower variants are glamorous. Romanesco especially is unusual enough to beautify a plate while remaining nutritious and easy to prepare. For this recipe, Romanesco broccoli and purple cauliflower meet tabbouleh to create a lemony cauliflower salad that’s hearty, gorgeous, and vegan.
- Large spoon
- Cutting board
- Work bowl
- Baking sheet/pan
- 1 cup prepared tabbouleh, quinoa, or other base salad
- 1 head Romanesco cauliflower
- 1 head purple or other cauliflower
- 2 shallots or other mild onion
- 1 medium lemon, or 2 small
- 2 tablespoons capers
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 ½ tablespoons rice or white wine vinegar
- ¾ cup olive oil, plus 1 tablespoon
- Preheat oven to 425 F.
- Chop one shallot. Combine it with vinegar and 1 tsp salt in work bowl.
- Cut lemon into small chunks, removing seeds, and add to bowl. Smash chunks a little to release juices.
- Add capers and oil to work bowl, stir with spoon to combine. Let stand.
- Use knife to remove heads of cauliflower from their stems. Chop other shallot.
- Cover pan with foil. Place cauliflower heads and chopped shallot on pan.
- Coat vegetables with 1 tablespoon olive oil. Sprinkle with black pepper and 1 teaspoon salt. Toss if distribution is uneven.
- Bake vegetables in oven for 25 minutes.
- Remove from oven and spoon several tablespoons of the shallot/vinegar mixture on top of vegetables, until covered.
- Serve with tabbouleh, quinoa, or any other type of grain or salad.
The tabbouleh and cauliflower were found at The Food Conspiracy Co-Op. Almost all grocery stores in town will have similar ingredients available. When purchasing a tabbouleh salad to accompany this meal, the total price was $13.61. This will feed at least four people, bringing the price per serving to $3.40 or less.