Creamy Broccoli Cauliflower Salad | Healthy Fitness Meals
Broccoli meets Cauliflower in this easy and delicious Creamy Broccoli Cauliflower Salad recipe. Crunchy, creamy, flavorful, and lightened up with Greek yogurt instead of mayonnaise. Perfect as a side dish or salad.
You may also like this Italian Chopped Salad or this simple cucumber and tomato salad.
I put a little twist to the classic broccoli salad recipe by adding some cauliflower to it. This recipe usually calls for mayonnaise and I substituted that with Greek yogurt instead. I love how simple and easy it is to make this salad and it is so scrumptious. It is also very filling and great to have as a side dish, appetizer, or salad.
You can also try my super simple and delicious cold Spaghetti Salad.
Why you will love it
- Simple and easy to make
- So filling and tasty
- Packed with fiber and good-for-you ingredients.
Ingredients you will need
- Medium Head Broccoli, chopped
- Cauliflower , chopped
- Large Carrot, peeled and grated
- Grated Parmesan Cheese
- Full Fat Plain Greek Yogurt- you may use low fat
- Garlic Cloves, minced: I do recommend you use fresh garlic cloves
- Dried Oregano
- Pumpkin Seeds
- Salt and pepper, to taste
Variations
- Yogurt: I used Greek yogurt, but you may use sour cream, plain yogurt, or mayo.
- Dried oregano works just fine, fresh would taste even better.
- If you want to just use broccoli or cauliflower, you can.
- Use any other cheese of your choice.
How to make it
Par boil the veggies a bit: Place about 1 inch of water in a medium saucepan with a steamer and bring to a boil. Add the broccoli and cauliflower florets and cover. Reduce the heat to medium and let cook for 5 minutes. To test the doneness, you can pierce it with a fork.
Make the yogurt dressing: In a large bowl, with yogurt, garlic, oregano, salt, and pepper, until well combined.
Make the salad: Add in the broccoli, grated carrots, parmesan, and cauliflower and stir until well incorporated. Sprinkle with pumpkin seeds and enjoy!
My Pro Tip
Recipe Tip
- Do not overcook the broccoli and cauliflower.
- You can skip the partial cooking of the veggies and chop them really small if you can handle them raw. Parboiling does help.
- Do use fresh garlic.
- You can place it in the fridge for 10-15 minutes to cool and absorb the flavors.
What to serve with broccoli cauliflower salad
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Frequently Asked Questions
This Broccoli Cauliflower salad recipe should last about 3 days in the fridge if stored in an airtight container. Assuming the salad is already mixed. If you decide to save the dressing on the side and mix the salad later, it should be ok in the fridge for up to 5 days.
I do not recommend you freeze this salad. It does not freeze well.
Yes. You can serve warm or cold. It is great served cold. Either way is good.
If your broccoli salad is more on the runny side, this is because of too much moisture from the pre-washed broccoli. Make sure you allow the broccoli to sit so most of the water drains from it
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- Place about 1 inch of water in a medium saucepan with a steamer and bring to a boil.
- Add the broccoli and cauliflower florets and cover. Reduce the heat to medium and let cook for 5 minutes. To test the doneness, you can pierce it with a fork.
- In a large bowl, with yogurt, garlic, oregano, salt, and pepper, until well combined
- Add in the broccoli, grated carrots, parmesan, and cauliflower and stir until well incorporated. Sprinkle with pumpkin seeds and enjoy!
- Storing: store leftovers in a sealed container in the fridge for up to 5 days. Does not freeze well.
- You may chop the veggies smaller.
- Serve warm or cold.
- Add more veggies like cucumbers, tomatoes, or celery.
Calories: 134kcalCarbohydrates: 15gProtein: 13gFat: 4gSaturated Fat: 1gCholesterol: 7mgSodium: 174mgPotassium: 744mgFiber: 5gSugar: 6gVitamin A: 2685IUVitamin C: 137.6mgCalcium: 194mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
