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Both broccoli and cauliflower belong to the cruciferous vegetable family, known for their impressive health benefits. These vegetables are rich in vitamins and minerals, making them an excellent choice for anyone looking to enhance their diet.

Roasted Broccoli and Cauliflower Salad

Discover the vibrant Crunchy Roasted Broccoli & Cauliflower Salad, a delicious and nutritious blend of earthy roasted vegetables, fresh ingredients, and a zesty dressing. Packed with vitamins and fiber, this salad not only enhances your health but also tantalizes your taste buds. Perfect for lunches or gatherings, it's easy to prepare and showcases a delightful balance of textures and flavors. Dive into this satisfying dish and elevate your meal experience today!
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Ingredients
  

1 large head of broccoli, cut into bite-sized florets

1 large head of cauliflower, cut into bite-sized florets

3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika for a hint of spice

Sea salt and freshly ground black pepper to taste

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced for a gentle bite

1/4 cup crumbled feta cheese, for creaminess

1/4 cup roasted sunflower seeds for crunch

2 tablespoons freshly squeezed lemon juice

1 tablespoon balsamic vinegar for tang

Fresh parsley, roughly chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). The high heat is essential for achieving a perfect caramelization on the vegetables, giving them a satisfying crunch and depth of flavor.

    Prepare the Vegetables: In a large mixing bowl, place the broccoli and cauliflower florets. Drizzle with the extra-virgin olive oil, then sprinkle in the garlic powder, smoked paprika, sea salt, and freshly ground black pepper. Toss the mixture thoroughly, ensuring every floret is evenly coated with the seasonings for maximum flavor.

      Roast the Vegetables: Transfer the seasoned florets onto a baking sheet lined with parchment paper, arranging them in a single layer for even cooking. Roast in the preheated oven for 20-25 minutes, or until the vegetables are golden brown and tender, stirring gently halfway through to ensure an even roast.

        Mix the Salad Base: Once the vegetables are roasted, remove them from the oven and allow them to cool for about 5 minutes. In a large salad bowl, combine the warm roasted broccoli and cauliflower with the halved cherry tomatoes, sliced red onion, crumbled feta cheese, and roasted sunflower seeds, mixing gently.

          Dress the Salad: In a small bowl, whisk together the fresh lemon juice and balsamic vinegar until well blended. Drizzle the dressing over the salad and carefully toss all ingredients together until everything is well coated in the tangy dressing.

            Garnish and Serve: Finish with a sprinkle of freshly chopped parsley atop the salad for an added burst of freshness and color. This delightful salad can be served warm or at room temperature, making it versatile for any occasion.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6