Healthy Recipe: Roasted Cauliflower and Broccoli with Dijon Vinaigrette

These roasted vegetables get a kick of flavor from the Dijon mustard. Plus it's healthy!



For the past few weeks I have been trying to find new and creative ways to cook vegetables so that they are delicious, but still able to retain even a shred of nutrition. I have found, for instance, a recipe for roasted Brussels sprouts that calls for tossing the sprouts with a couple of tablespoons of melted butter and diced bacon. Delicious? Why yes! Nutritious? Perhaps not.

This is why I was especially pleased to come across this recipe on Pinterest, which originally calls for chickpeas to be roasted alongside their cauliflower counterparts. I made it that way the first time and then quickly realized that the recipe could easily be adapted to several different vegetables, and decided to swap out the chickpeas for cauliflower’s equally nutritious cousin, broccoli.

The combination of the roasted vegetables and the Dijon mustard vinaigrette gives this dish a wonderful depth of flavor, and finishing it with parsley provides for a nice freshness. I could probably sit around and eat the entire bowl in one fell swoop. I usually eat it over a few days for lunch, but it could easily be divvied up as a side dish for dinner.

Roasted Cauliflower and Broccoli with Dijon Vinaigrette

Adapted from Roasted Cauliflower + Chickpeas with Dijon Vinaigrette from The Wheatless Kitchen

  • 1 head of cauliflower
  • 1 head of broccoli
  • 2 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • ½ tbsp red wine vinegar
  • A pinch of salt
  • A pinch of pepper
  • 1/3 cup parsley, chopped
  1. Preheat your oven to 400 degrees.
  2. Cut the cauliflower and the broccoli into florets
  3. Toss the cauliflower and broccoli with 1tbsp of the olive oil and season with salt and pepper
  4. Roast for 45 minutes, or until the cauliflower and broccoli are browned
  5. While the vegetables are roasting, make your vinaigrette. Whisk together the mustard, the remaining 2 tbsp of olive oil, vinegar and season with salt and pepper.
  6. When you remove the cauliflower and broccoli from the oven, toss them with the vinaigrette in a large bowl while they are still warm.
  7. Add the chopped parsley into the mixture and toss everything to combine

Broccoli and Cauliflower

Broccoli and cauliflower in bowl