Brussels Sprouts & Cauliflower Salad – Weekly Recipe Round-Up

This warm salad comes from Portland’s Boke Bowl. A delicious vegetarian side dish or serve over quinoa for a full meal! Enjoy!

Brussels Sprouts and Cauliflower Salad

Serves 4

 ¼ cup Fish Sauce Vinaigrette*

 1½ lbs brussels sprouts

 1 lb cauliflower, cut into florets

 ½ cup olive oil

 1½ tsp kosher salt

 2 mangos, peeled and cut into ½-inch cubes**

 4 oz firm tofu, cut into ½-inch cubes

ROAST: Preheat oven to 400 degrees. Remove the outer leaves of the brussels

sprouts and reserve. Halve brussels sprouts and toss in a bowl with cauliflower florets,

olive oil, and salt. Roast cauliflower and brussels sprouts on a sheet pan for 30–40

minutes until golden brown, shaking occasionally for even browning. 

BLANCH: Meanwhile, blanch brussels sprout leaves in a pot of boiling water for 30

seconds. Immediately cool in an ice bath and pat dry. 

COMBINE: Toss brussels sprouts, cauliflower, blanched leaves, citrus, and tofu in a

bowl, and dress with vinaigrette.

*Fish Sauce Vinaigrette 

 ½ cup fish sauce 

 ¼ cup water

 ¼ cup rice vinegar 

 3 limes, juiced

 ¼ cup sugar

 2 cloves garlic, minced

 1 Thai or serrano chile, minced

Whisk ingredients in bowl. Store up to a month in the refrigerator.

**Rotate fruit seasonally, subbing in oranges instead of mango in spring, and using

blood orange, ruby grapefruit, or the seeds of half a pomegranate in the colder months.

Brussels Sprouts & Cauliflower Salad – Weekly Recipe Round-Up

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