Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.