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Broccoli is often touted as a superfood, and for good reason. This green cruciferous vegetable is rich in vitamins C and K, both of which play crucial roles in maintaining overall health. Vitamin C is known for its immune-boosting properties, while vitamin K is essential for bone health and blood clotting. Additionally, broccoli is high in fiber and low in calories, making it a great option for those looking to maintain a healthy weight or improve digestive health.

Roasted Broccoli and Cauliflower Salad

Discover the vibrant flavors and nutritional benefits of Roasted Broccoli and Cauliflower Delight. This simple yet satisfying recipe showcases the colorful veggies while offering essential vitamins and minerals. Perfect as a side dish or light main course, it combines crispy textures and delicious seasonings for a meal that both delights the palate and supports your health. Follow our step-by-step guide to create this flavorful journey into nutrition today!
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Ingredients
  

1 medium head of broccoli, cut into florets

1 medium head of cauliflower, cut into florets

4 tablespoons extra virgin olive oil, divided

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/3 cup feta cheese, crumbled

1/4 cup toasted almonds, roughly chopped

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by lining a baking sheet with parchment paper to prevent sticking. Set your oven to preheat at 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Use your hands or a spatula to toss the mixture thoroughly until all florets are evenly coated with the seasoning.

      Roast the Vegetables: Transfer the seasoned broccoli and cauliflower to the prepared baking sheet, spreading them out in a single layer. Place the sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking, until the veggies are tender and have developed a lovely char.

        Mix Additional Ingredients: While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, balsamic vinegar, and a pinch of salt and pepper to taste. Set aside.

          Combine Everything: Once the roasted vegetables are done and have cooled slightly, transfer them to a large serving bowl. Add in the halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped toasted almonds.

            Dress the Salad: Drizzle the prepared dressing over the salad and gently toss to combine all the ingredients, ensuring even distribution of flavors throughout.

              Garnish and Serve: Finally, sprinkle freshly chopped parsley over the top for a burst of color and flavor. Taste and adjust seasoning if necessary. Serve this vibrant salad warm or at room temperature to enjoy the delightful textures and flavors.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve in a large, shallow bowl and add an extra sprinkle of feta and almonds on top for an attractive finish. A lemon wedge on the side can add a refreshing touch for guests to squeeze over the salad.