Broccoli and cauliflower make a delightful pair, bringing together their unique textures and flavors in a dish that’s both nutritious and satisfying. This vibrant medley is not only colorful but also bursting with vitamins and minerals, making it a perfect go-to recipe for a healthy side dish or even a main course. Whether you’re aiming to impress guests or putting together a family meal, this broccoli and cauliflower medley is sure to please.

What You’ll Need for Broccoli and Cauliflower Medley

To create this delicious dish, gather the following ingredients:

900 grams (about 2 pounds) broccoli
450 grams (about 1 pound) cauliflower
5 cups milk
Salt, to taste
Onion, to taste (1 medium-sized works well)
1 medium carrot
1 medium bell pepper
1 clove garlic
2 tablespoons of olive oil
Parsley, to taste
200 grams (about 1.5 cups) red cherry tomatoes

Step-by-Step Broccoli and Cauliflower Medley Recipe

Prep the Vegetables: Start by thoroughly cleaning and washing the broccoli and cauliflower. Once clean, chop them into small pieces on a cutting board.
Boil the Broccoli: In a pot, add the chopped broccoli and pour in boiling water. Season with salt to taste and let it cook for about 3 minutes.
Cook the Cauliflower: In another pot, place the cauliflower and add boiling water along with some milk. Season with salt and cook for approximately 5 minutes.
Sauté the Aromatics: In a non-stick skillet, drizzle some olive oil and add the chopped onion and carrot. Sauté for a few minutes until the onion is golden brown.
Combine the Vegetables: Drain the cooked broccoli and cauliflower, and transfer them to the skillet with the sautéed onion and carrot. Add the diced bell pepper and chopped cherry tomatoes, mixing everything well.
Season and Serve: Season the dish according to your taste, stirring to ensure all the flavors are balanced.

Serve & Enjoy the Medley

For serving, you can plate this broccoli and cauliflower medley in a large bowl or family-style dish. It pairs beautifully with grilled chicken or fish for a complete meal, or you can enjoy it on its own as a standalone vegan option. A sprinkle of freshly chopped parsley on top adds a lovely touch of color and flavor. You can also serve it warm or at room temperature, making it versatile for any occasion.

Expert Tips for Broccoli and Cauliflower Medley

Experiment with Spices: If you want to spice things up, feel free to add a pinch of red pepper flakes or some freshly cracked black pepper to the mix for a bit of heat.
Add Cheese: If you enjoy a creamier taste, consider stirring in some grated cheese like Parmesan or mozzarella after cooking for a rich flavor.
Roast Your Veggies: For a different texture, try roasting the broccoli and cauliflower instead of boiling them. Simply toss with olive oil and your favorite herbs, then roast at 400°F (200°C) until tender.

Broccoli and Cauliflower Medley: Frequently Asked Questions

Can I prepare this dish ahead of time?
Yes, you can prepare the broccoli and cauliflower in advance. Just store them in the refrigerator and combine them with the other ingredients on the day you plan to serve.

What can I substitute for milk?
If you want a dairy-free version, coconut milk or almond milk can be great alternatives. They will add their own unique flavor to the dish.

How long will leftovers last?
Leftovers can be stored in the refrigerator for about 3-4 days in an airtight container. Just reheat before serving.

Give this broccoli and cauliflower medley a try—it’s a simple, delicious way to enjoy your vegetables! You’ll love how easy it is to make and how great it tastes. Happy cooking!

Broccoli and Cauliflower Medley

A vibrant and nutritious medley of broccoli and cauliflower, combined with colorful vegetables, perfect as a side dish or main course.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 servings

Course: Main Course, Side Dish, Vegetarian

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

Vegetables

900 grams 900 grams broccoli About 2 pounds
450 grams 450 grams cauliflower About 1 pound
1 medium 1 medium carrot
1 medium 1 medium bell pepper
1 clove 1 clove garlic
200 grams 200 grams red cherry tomatoes About 1.5 cups
1 medium 1 medium onion To taste

Liquids & Seasoning

5 cups 5 cups milk
to taste Salt
to taste Parsley
2 tablespoons 2 tablespoons of olive oil

Method

Preparation

Start by thoroughly cleaning and washing the broccoli and cauliflower. Chop them into small pieces.
In a pot, add the chopped broccoli and boil in salted water for about 3 minutes.
In another pot, place the cauliflower, add boiling water and some milk, season with salt, and cook for approximately 5 minutes.
In a non-stick skillet, drizzle olive oil and add chopped onion and carrot. Sauté until the onion is golden brown.
Combine the cooked broccoli and cauliflower in the skillet with the sautéed onion and carrot. Add diced bell pepper and chopped cherry tomatoes, mixing everything well.
Season to taste and stir to ensure all flavors are balanced.

Notes

For serving, plate the medley in a large bowl or family-style dish. Pairs well with grilled chicken or fish and can be served warm or at room temperature. Add freshly chopped parsley for color and flavor. Consider adding a pinch of red pepper flakes or grated cheese for variation.