This dish definitely skews fall, but I’m here to tell you that it works all year round, including the peak of summer. When the flavors are this good, who cares what time of year it is? Plus, the ingredients might thrive in the fall, but they’re around 365 days a year so it’s not like you’ll run into seasonality issues. I followed this recipe from Natalie at Designer Bags & Dirty Diapers and it couldn’t have been easier.
Get two baking sheets ready. On one, place 1 bag each of broccoli and cauliflower florets (or the equivalent to 2 small heads of broc and 1 head of cauli) and drizzle with olive oil, salt and pepper. On the other, place 6 strips of bacon. Get both baking sheets in the oven and roast at 350 for about 20 minutes. While that’s in the oven, prepare your dressing by whisking together 1/4 c. olive oil, 2 tbsp dijon mustard, 1 tbsp white wine vinegar (I used champagne vinegar), and salt and pepper. When everything comes out of the oven, crumble the bacon and toss it together with the broccoli/cauliflower and dressing. Add 1/2 c. sliced almonds, 3 tbsp of capers, however much shaved parmesan looks good, and toss again.
This really wasn’t many ingredients and the prep work was so easy. Even the dressing was like “oh do you have 30 seconds? Cool.” I make roasted broccoli and cauliflower alllll the time and this didn’t take much extra effort but was on a whole other level. I’m glad I didn’t wait for a chill in the air to make this “fall” dish because it was so so good. Like move the serving bowl away from me kinda good.