“This is a colorful warm weather dish as an appetizer or to carry to picnics. This dressing is versatile and can be used on other vegetables such a carrots or Brussels sprouts.”
READY IN:
14mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix sesame paste, rice vinegar, soy sauce, sugar, chili oil and sesame oil in a bowl or blender and chill. (Can be made 2 days in advance).
  2. Cut off broccoli heads and break them into florets. Peel stalks if necessary and slice them into 1/4 inch slices. Cut cauliflower into small florets about 1 1/2 inches wide. Blanch the vegetables in a large saucepan of boiling salted water for 4 minutes. Plunge into cold water then drain. Dry in a salad spinner or colander. Arrange on a platter pour dressing over top and serve.

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