Brussels Sprouts & Cauliflower Salad – Weekly Recipe Round-Up

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

**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

Course Salad, Side Dish
Keyword brussels sprouts, cauliflower, salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Abbie Gellman


  •  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

*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


  1. Whisk vinaigrette ingredients in bowl. Store up to a month in the refrigerator.
  2. ROAST: Preheat oven to 400 degrees. Remove the outer leaves of the brussel 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.

  3. BLANCH: Meanwhile, blanch brussels sprout leaves in a pot of boiling water for 30 seconds. Immediately cool in an ice bath and pat dry.

  4. COMBINE: Toss brussels sprouts, cauliflower, blanched leaves, citrus, and tofu in a bowl, and dress with 1/4 c. fish sauce vinaigrette.

Brussels Sprouts & Cauliflower Salad – Weekly Recipe Round-Up

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