If you are still planning your Thanksgiving menu and are looking for a different side dish, try this one out. I am not a fan of typical Thanksgiving sides so I am always brainstorming new ideas. This is a fun spin on roasted broccoli and cauliflower. The toasted almonds give it a nice crunch, the bacon gives it a nice savory flavor, the capers add a salty zing and the Parmesan cheese finishes the dish perfectly. All tossed together with a bright Dijon vinaigrette. It makes for not only a beautiful side dish but one full of flavor as well.
I had a head of purple cauliflower from my CSA bundle, but regular cauliflower would work fine. The purple does give it such a vibrant gorgeous color though! You could also just do all broccoli and no cauliflower, whatever you prefer!
If you want to read my past posts on Thanksgiving appetizers and side dish ideas you can read them HERE and HERE.
Ingredients
- 2 small heads Broccoli, chopped into bite size pieces
- 1 head Cauliflower, chopped into bite size pieces
- 1/2 cup Almonds, sliced and toasted
- 6 pieces Bacon, cooked and crumbled
- 3 tbsp Capers
- 1/2 cup Parmesan Cheese, shredded
Dressing
- 1/4 cup Olive Oil
- 2 tbsp Dijon Mustard
- 1 tbsp White Wine Vinegar
- Salt & Pepper
Instructions
- On a large baking dish place broccoli and cauliflower. Drizzle with olive oil and salt pepper. Toss all together. Bake at 350°F for about 20 minutes.
- Meanwhile on a smaller baking tray arrange sliced almonds, drizzle with olive oil and a little salt. Bake at 350°F for about 5-7 minutes. You just want them lightly toasted, not burnt.
- In a jar or bowl whisk together olive oil, lemon juice, dijon mustard and white wine vinegar. Add a little salt and pepper.
- Place the roasted broccoli and cauliflower in a bowl and toss with dressing. Add in bacon and capers. Add in the almonds and Parmesan cheese last and lightly toss. Add more dressing or salt and pepper if needed!
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