Roasted Broccoli and Cauliflower Salad


  1. Bring one gallon of water and 1 tbsp of sea salt to a boil.
  2. Combine in a stainless-steel bowl ½ gallon of water and ice for shock bath. Add broccoli to water and blanch for 30 seconds to one minute.
  3. Remove broccoli form water with slotted spoon or tongs and place in ice water shock bath to stop the cooking process. Repeat the above process for the cauliflower florets.
  4. Drain the and dry the vegetables. Toss with olive oil, salt, and pepper.
  5. Pre heat oven to 400 degrees F. Place vegetables in oven proof dish and roast for 15-20 minutes.
  6. Remove from oven and toss with vinaigrette then sprinkle with parmesan cheese.


  • 1 lb Peak Fresh Produce® Broccoli, Floret(s)
  • 1 lb Peak Fresh Produce® Cauliflower, Floret(s)
  • 1 gal water
  • 1 tbsp Magellan® sea salt
  • 1/2 gal water
  • 3 cups ice
  • 1/4 cup Roma® Oil, Olive
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 2 cups Piancone Cheese Parmesan, shaved
  • 1/4 cup Piancone® Chianti Basil Vinaigrette