Broccoli & Cauliflower Salad
This broccoli and cauliflower salad is a crisp, flavour-packed dish tossed in a bright lemon vinaigrette and topped with homemade smoky tempeh bacon bits.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g broccoli florets
- 300 g cauliflower florets
- 75 g raisins
- 60 g red onion cut into small dice
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 1 handful finely chopped parsley
FOR THE TEMPEH BACON BITS
- 200 g tempeh
- 2 Tbsp vegetable oil
- 3 Tbsp tamari sauce
- 1 1/2 Tbsp maple syrup
- 1 Tbsp vegetable oil
- 1 tsp hickory liquid smoke
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
FOR THE LEMON VINAIGRETTE
- 1 tsp Dijon mustard
- 3 Tbsp lemon juice
- 80 ml extra-virgin olive oil
- 2 garlic cloves grated
- 1/4 tsp salt
- black pepper to taste
- 1-2 tsp sugar or maple syrup to taste
Instructions
- Cut the broccoli and cauliflower florets into even bite-size chunks.300 g broccoli florets, 300 g cauliflower florets
- Boil a large pan of salted water. Cook the broccoli and cauliflower until just cooked, about 5 minutes (the vegetables should still have a bite).
- When done, drain the broccoli and cauliflower well and leave to cool down while you prepare the rest of the salad.
- In the meantime, prepare the tempeh marinade: In a small bowl, mix together the tamari sauce, maple syrup, vegetable oil, liquid smoke, smoked paprika, and garlic. Set aside.3 Tbsp tamari sauce, 1 1/2 Tbsp maple syrup, 1 Tbsp vegetable oil, 1 tsp hickory liquid smoke, 3/4 tsp smoked paprika, 1/2 tsp garlic powder
- Make the tempeh bacon bits: Cut the tempeh into small chunks, about the size of bacon bits. Heat some vegetable oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over200 g tempeh, 2 Tbsp vegetable oil
- Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
- In the meantime, make the lemon vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, salt, black pepper. Sweeten to taste with maple syrup. Set aside.1 handful finely chopped parsley, 1 tsp Dijon mustard, 3 Tbsp lemon juice, 80 ml extra-virgin olive oil, 2 garlic cloves, 1/4 tsp salt, black pepper, 1-2 tsp sugar or maple syrup
- In a small saucepan, dry toast the sunflower and pumpkin seeds. Set aside.50 g sunflower seeds, 50 g pumpkin seeds
- To build the salad, place the broccoli and cauliflower into a salad bowl. Add the raisins, diced onion, tempeh bacon bits, toasted sunflower and pumpkin seeds, and the parsley.75 g raisins, 60 g red onion
- Toss in the lemon dressing until well combined and serve.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 28gProtein: 14gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 661mgPotassium: 743mgFiber: 5gSugar: 7gVitamin A: 499IUVitamin C: 75mgCalcium: 101mgIron: 3mg