Ingredients
Make sure you have...
Utensils
Oven, Parchment paper
recipe
Step 1
Preheat oven to 200°C. Wash, then cut the broccoli into florets & dice the stems.
Step 2
Wash, then cut the cauliflower into florets & dice the stems.
Step 3
In a pot of salted boiling water add the broccoli & cauliflower & parboil for 3-4 min.
Step 4
Add the broccoli & cauliflower to a sheet tray lined with parchment paper. Season with a drizzle of olive oil, salt & pepper. Roast for 20 mins at 200°C.
Step 5
Meanwhile, prep the dressing. Peel & finely mince the shallots.
Step 6
In a bowl, mix : the shallots, wine vinegar & a tablespoon of olive oil per person. Add the anchovies & mix everything together, breaking down the anchovies using your spoon.
Step 7
Once cooked through, remove the veggies from the oven.
Step 8
Serve the vegetables in a plate with the shallot vinaigrette. Season to taste & add some fresh parsley, if you have some. Top with slivered almonds & a drizzle of olive oil. Enjoy !
Steam your veggies before roasting, for more tender veg.
- Marcy, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 334 cal. |
| Fat | 27 g |
| Carbohydrates | 7 g |
| Protein | 11 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted cauliflower salad" contains 334 Energy, 27 g of Fat, 7 g of Carbohydrates, 11 g of Protein, 8 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A+ Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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