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Parve
Easy
8 Servings
Allergens 
1 h
Diets
My children love broccoli. If I make it before Shabbos and leave it on the counter, they will pick on it till there’s nothing left, so I have to hide it. This is a fun salad, as it has the addition of pickled onions giving it crunch and depth of flavor.
2 pounds (910 grams) frozen Beleaves Broccoli Florets
2 pounds (910 grams) Beleaves Frozen Cauliflower
1/2 cup olive oil
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 cups lettuce or arugula
honey-glazed pecans, for garnish
2 large red onions, peeled, halved, and thinly sliced
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon Tuscanini Balsamic Vinegar
1 heaping teaspoon kosher salt
1/4 cup mayonnaise
1/4 cup pure maple syrup
1/4 cup olive oil
3 tablespoons Tuscanini Red Wine Vinegar
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with Gefen Parchment Paper; set aside.
Place broccoli, cauliflower, oil, and spices in a large bowl and toss until evenly coated.
Spread out in a single layer on the prepared baking sheets. Roast for 25–30 minutes, until vegetables start to turn brown and crispy.
Combine all ingredients in a small pot. Bring to a boil over medium-high heat. Cook for two minutes. Cool and store in a glass jar.
Place all ingredients in a small bowl. Whisk to combine.
Layer lettuce or arugula in a bowl, topped with broccoli and cauliflower. Top with pickled red onions and garnish with honey-glazed pecans.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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