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!
R O A S T E D B R O C C O L I + C A U L I F L O W E R W I T H B A C O N,
T O A S T E D A L M O N D S & C A P E R S
2 small heads broccoli, chopped into bite size pieces
1 head cauliflower, chopped into bite size pieces
1/2 cup toasted sliced almonds
6 pieces of cooked bacon crumbled
3 tablespoons capers
1/2 cup shredded Parmesan cheese
D R E S S I N G
1/4 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
salt and pepper to taste
On a large baking dish place broccoli and cauliflower. Drizzle with olive oil and salt pepper. Toss all together. Bake at 350 degrees about 20 minutes.
Meanwhile on a smaller baking tray arrange sliced almonds, drizzle with olive oil and a little salt. Bake at 350 degrees 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!