Zesty Broccoli and Cauliflower Salad

Ingredients and Weight:

• 3 heads of cauliflower, chopped into florets (approx. 6 cups)
• 4 cups fresh broccoli florets
• 1 red onion, thinly sliced
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the cauliflower and broccoli florets.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
4. Pour the dressing over the vegetable mixture and toss to coat evenly.
5. Spread the vegetables onto a baking sheet in a single layer.
6. Roast for 12-15 minutes, or until the vegetables are tender and edges are starting to brown.
7. Remove from the oven and let cool slightly.
8. Transfer the vegetables to a serving bowl, add the red onion and chopped parsley (if using), and toss to combine.
9. Serve immediately.

Nutritional Information: (Per serving, assuming 8 total servings)

• Calories: Approx. 250 calories per serving (depending on the amount of olive oil used)
• Fat: Approx. 15 grams of fat (including saturated fat)
• Carbohydrates: Approx. 25 grams of carbohydrates
• Protein: Approx. 5 grams of protein

Dish Characteristics:

• Zesty flavor combination of lemon and olive oil makes this salad refreshing and appetizing.
• The combination of roasted broccoli and cauliflower offers a unique texture and flavor profile.
• The red onion adds a slight sweetness and depth to the dish.
• This salad is perfect as a side dish for any meal, especially grilled meats or fish.

User Comments:

• "Love the combination of flavors in this salad! The lemon zest gives it a really fresh taste."
• "Great dish for a light meal or as a side to something hearty."
• "Easy to make and very tasty! Will definitely make this again."
• "The roasted vegetables make this salad stand out from other similar dishes."
• "A great way to use up leftover roasted vegetables from the weekend."

Special Precautions and Tips:

• Adjust the amount of olive oil and lemon juice according to your preference for a richer or lighter dressing.
• Make sure to roast the vegetables until they are tender but not overcooked, so they still have some crunchiness.
• If you want to add more color and flavor, you can add other seasonal vegetables like bell peppers or carrots to this salad.