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Roasted broccoli and Cauliflower salad with salami

January 1, 2011

This is a really simple dish, especially good in winter when cauliflower is around and lettuce is sparse. To roast the broccoli and cauliflower cut them into decent sized pieces, toss them in a bowl with olive oil and salt and put them in a very hot oven, about 450 degrees. Roast until they start to turn brown, about 15-20 minutes. Remove them from oven when they look done (see picture below) and let them cool to room temperature. To finish the dish season the veggies with some fresh lemon juice, black pepper and, if needed, more oil and salt to taste. Toss them together with some sliced salami or just spread the salami in a little circle on the plate and put the veggies on top. You can make the vegetables a couple days in advance and keep them in the fridge too. you can serve the dish cold, though I prefer the vegetables to be slightly warm.

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One Comment leave one →
  1. Rachel Binderup permalink
    January 2, 2011 12:46 pm

    When you come visit me, we can make this! no meat on mine.

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