All week long I’ve been thinking about this week’s Meatless Meal challenge ingredient: raisins. I contemplated baking something, but I knew I wanted something healthier. I came up with this healthy broccoflower salad inspired by the more common broccoli salad. Originally I was planning on using cauliflower, but while picking up ingredients at the market, I noticed we had broccoflower.
Broccoflower is a cross between broccoli and cauliflower. It has the same texture as regular cauliflower, but it is slightly sweeter. When picking a broccoflower, make sure to pick one that has firm, tight florets and no brown spots. You can store unwashed broccoflower in the refrigerator for about five days. Broccoflower is a great source of vitamin C and folate. And did you know, it has more protein than white cauliflower or broccoli?
Roasting the broccoflower allows for the caramelization of the natural sugars in the vegetable. So make sure to cut the broccoflower in flat pieces to get the most caramelization possible. The result is a light, refreshing, colorful salad.
For more great raisin recipes, make sure to visit Heather’s page.
Have you tried broccoflower?
Do you like yogurt-like dressings?
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