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Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan] by The Flexitarian

Purple Sprouting Broccoli & Cauliflower Salad with Salsa Verde [vegan]

Salsa Verde brings the perfect richness and flavours to this roasted broccoli and cauliflower salad.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salads
Cuisine English
Servings 4 people
Calories 144 kcal


  • baking tray
  • mixing bowl
  • blender (optional)


  • 200 g purple sprouting broccoli
  • 400 g cauliflower
  • 400 g can chickpeas
  • 2 garlic cloves - crushed
  • 1 Tbsp Dijon mustard
  • 1 Tbsp capers
  • 2 Tbsp cider vinegar
  • 2 Tbsp finely chopped parsley
  • 2 Tbsp finely chopped basil
  • 2 Tbsp finely chopped mint
  • olive oil
  • 1 large handful of pine nuts
  • 2 roasted peppers from a jar
  • salt & pepper


  • Preheat the oven to 200°C/400°F/Gas 6.
  • Put the trimmed purple sprouting broccoli on a baking tray. Add the cauliflower florets cut in halves. Drizzle with some olive oil. Toss well. Cook for 15-20 mins until slightly crispy. 3 mins before the end, spread pine nuts to roast on top of the vegetables.
  • In the meantime make the salsa verde by mixing together capers, Dijon mustard, basil, mint, parsley, garlic, vinegar with 4-5 Tbsp of olive oil. You can either blizz all the ingredients to a paste in a blender or cut herbs and capers by hand with a sharp knife.
  • Drain the chickpeas. Place in a salad bowl. Add the roasted vegetables, pine nuts plus finely chopped peppers. Toss in salsa verde. Season to taste. Serve straight away.


Serving: 250gCalories: 144kcalCarbohydrates: 24gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 676mgPotassium: 488mgFiber: 7gSugar: 3gVitamin A: 999IUVitamin C: 103mgCalcium: 106mgIron: 2mg
Keyword Cauliflower, Purple Sprouting Broccoli, salad
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