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Forget about mayonnaise and hug this healthy broccoli and cauliflower salad! It's a flavor bomb filled with crispy veggies and a creamy sun butter sauce. Perfect for lunch preparation, picnic preparation or a simple garnish.
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One of my youngest son's first words was "goodbye," and to this day it is one of my favorite memories of his early days of conversation. In addition to using it in contextually appropriate ways, it was also a sign that he was done with some. We would be having lunch and he would suddenly declare "goodbye". Or play legos, curl up or take a bath, and it goes out. Bye! I'm done with this mom. He may have had limited words, but he sure knew how to articulate his needs!
It is to celebrate this hilarious memory that I bring you this recipe for broccoli and cauliflower salad with a sun butter sauce. Goodbye to heavy mayonnaise-laden salads. HELLO super clean!
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A creamy, full of flavor broccoli and cauliflower salad that's completely free may? Yes, that's one thing. A salad that is vegan, paleo, Whole30 Y So delicious that you will be fighting for seconds? Yes, that is also one thing.
This broccoli and cauliflower salad is perfection. It is warm enough to fend for itself, but it plays well with others in a coexistence situation. It is easy to prepare and perfect for preparing meals. Add a little chicken or bacon and you have a complete meal. Their crunchy, of nuts, sweet enough and seriously loaded with nutrition. Say goodbye to standard cruciferous salads loaded with mayonnaise and cheese. You won't miss out on this super clean, but totally flavorful salad, too!
VIDEO: See how to make this broccoli and cauliflower salad!
How to make broccoli and cauliflower salad
This broccoli and cauliflower salad is made with a combination of chopped raw vegetables, sweet and sour dried fruit, and crispy sunflower seeds, then topped with a creamy, spicy, finger-licking buttermilk sauce. Sun butter sauce is the perfect alternative to mayonnaise: it's super creamy, with the same spicy finish. It is completely clean without sacrificing a bit of flavor, and since everything is raw, it is very easy to assemble!
Step one: prepare the broccoli and cauliflower
Prepare this salad correctly and you will be rewarded with the perfect balance of crisp, sweet, salty, and nutty in every bite. That magic begins with small broccoli and cauliflower flowers, and the process could not be easier.
Start by cutting a broccoli head into florets. Cut each foil lengthwise (from top to bottom) in several pieces. Then cut those pieces across in small flowers. Do Include the stems – those guys are packed with crispness and flavor.
Tiny cauliflower requires an additional step because the foils are packed a little tighter and don't fall apart as naturally as broccoli. Start with cut a foil into slices, like you did with broccoli. Then cut those pieces a second time along to create long pieces and then cut those long pieces into small pieces.
BOOM! A bowl of crispy cruciferous goodness!
Step 2: add the remaining vegetables, seeds and nuts
To create a little texture diversity, I went with carrots and grated radishes. They will stay super crispy, even after a few days in the fridge. I use my reliable vegetable mandolin with the julienne attachment, but the large side of a box grater will do the job, too, and it will do just fine. Previously grated carrots also work perfectly!
Step 3: prepare the sun butter sauce
For creamy dressing, without mayonnaise, full of flavorLook no further than this solar butter sauce. Their nutty flavor It is the perfect complement to bright, clean vegetables and sweet nuts.
I use my food processor to mix this, but the smoothie accessory in a blender works well too. Mix the sunflower seed butter, olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes in the bowl of a food processor, and then give a few good pulses to incorporate the ingredients. Will be thick at this pointthen turn the motor to continuous and then pour into the water through the feeding tube, about a tablespoon at a time, until it emulsifies in a soft, creamy and pourable dressing. I used about 2 tablespoons to achieve a medium thickness texture.
the red pepper flakes are optional Y insurance add a kick. Skip or reduce the amount if you're not a big fan of heat. Be sure to check to season after you have finished processing. Is it a little bland? Add a little more salt. Very spicy? Adjust the heat by adding one teaspoon of lemon juice and one tablespoon of sunflower seed butter. You want me to try WOW.
Step 4: Mix the salad and dressing
Pour the dressing over the salad, stir, and voila! You're done. Who needs May? Not you!
Broccoli and cauliflower salad Frequently asked questions
What is sun butter? And where can I buy it? Sun butter is like peanut butter, but made from sunflower seeds. I always have it on hand because my son's school has no nuts and is great for a modified PBJ. You can buy it at most major grocery stores (it's available at two brands from my local giant), Trader Joe's and Whole Foods. It's a little more expensive than peanut butter, but the taste is worth it!
Do I need to cook broccoli and / or cauliflower? Do not! This salad is perfect with raw vegetables.
Can I cut the largest vegetables? Insurance! I like the smaller texture of broccoli and cauliflower florets, but feel free to cut them into bigger and smaller pieces. Do yours!
Can I do this in advance? Yes! It really improves after a day of marinating. Go ahead and store it in a tightly closed container in the refrigerator; It is a great dish for a shared meal. This salad is also a dream for food preparation. It's super portable, delicious cold or room temperature, and it keeps well in the fridge for about five days. Divide the portions into individual lunch containers (I'm a big fan of these guys) and you'll have a take-out flavor bomb for lunch every day of the week.
Is this broccoli cauliflower salad healthy? I think so! It's naturally vegan and Whole30 compliant, totally sugar-free and super clean, but I promise you don't need to subscribe to any particular diet to enjoy it.
What are some tasty substitutions? While I love this salad as it is, feel free to make it yours. Use dried raisins or diced apples instead of cranberries and cherries; use sliced almonds instead of sunflower seeds; try the chopped red onion instead of the green onion. Try adding a diced cucumber instead of radishes, or add a diced apple.
Can I do this with protein? Yes! Add half a cup of cooked, minced bacon, or a cup or two of minced chicken or diced cooked chicken.
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This recipe was originally published in March 2018, but was updated in March 2019 with video, nutritional information, and frequently asked questions.
Broccoli and cauliflower salad with sun butter sauce
Forget about the mayonnaise and hug this vegan paleo, whole wheat30 and vegan broccoli and cauliflower salad! It's a flavor bomb filled with crunchy vegetables and a creamy sun butter sauce. Perfect for lunch preparation, picnic preparation or a simple garnish.
Course: main course, salad
Cuisine: Gluten-free, Cereal-free, Paleo, Vegan, Vegetarian, Whole30
Preparation time: 25 minutes.
Total time: 25 minutes
Broccoli and cauliflower salad
- 1 broccoli head, chopped into dime-size florets
- 1 head of cauliflower, chopped into dime-size florets
- 1 cup carrot, julienned or grated
- 1 c radishes, julienned or grated
- 1/2 cup roasted and salted sunflower seeds
- 1/4 c chopped chives (about 4 chives)
- 1/4 c dried cherries, chopped
- 1/2 cup dried cranberries
Sun butter sauce
- 1/3 c of sunflower seed butter
- 2 tablespoons of extra virgin olive oil
- 1 lemon, in juice (approximately 2 tablespoons)
- 1 garlic clove, crushed
- 1 teaspoonful of rice vinegar
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons of water, more to preference
Chop a broccoli head into florets, then cut them into small pieces (no larger than the size of a dime). To do this, cut each foil lengthwise into several pieces, then cut them widthwise into small foils. (See "How to Make Broccoli and Cauliflower Salad" for photos.)
Chop a head of cauliflower into florets, then cut them into pieces the size of a dime. To do this, cut each cauliflower floret lengthwise into several slices. Cut those pieces a second time in length to create long pieces, then cut them into small pieces.
- Prepare the carrots and radishes with a vegetable mandolin or box grater, then cut the chives and chives.
Add broccoli and cauliflower flowers to a large bowl, along with grated carrots and radishes, sunflower seeds, chopped chives, and dried fruit. Mix to combine.
- In a food processor bowl, add the sunflower seed butter, olive oil, lemon juice, garlic, rice vinegar, red pepper flakes, salt, and pepper. Press several times to incorporate the ingredients. The sauce will still be very thick. Run the motor continuously and pour water, 1 tablespoon at a time, through the feed tube until the sauce is thin and completely smooth and emulsified. Taste the seasoning and adjust the salt, pepper, or acid as necessary (see "How to Make the Sun Butter Sauce" section).
Pour dressing over salad and stir to combine. Serve immediately or transfer to the fridge to chill. Store this salad in the fridge in a tightly closed container for at least 3 days. Serve hot or at room temperature.
Calories: 309 kcal (15%), carbohydrates: 31 g (10%), protein: 11 g (22%), fat: 18 g (28%), saturated fat: 2 g (10%), polyunsaturated fat: 3 g, monounsaturated fats: 7 g, Trans fats: 0 g, Cholesterol: 0 mg, Sodium: 305 mg (13%), Potassium: 630 mg (18%), Fiber: 9 g (36%), Sugar: 15 g (17%), Vitamin A: 4,500% (4,500%), Vitamin C: 198.8% (199%), Calcium: 120% (120%), Iron: 2.7% (3%)
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