Up next in 10
BROCCOLI SALAD A Cool Refreshing Side Salad
#broccoli #salad #catherinesplates
Recipe: https://catherinesplates.com/broccoli-and-califlower-salad/
Show More Show Less View Video Transcript
0:01
Welcome back everyone and today is salad
0:03
day. I'm going to show you how to make a
0:06
broccoli cauliflower salad. This is a
0:09
chilled salad. It's perfect for the
0:12
summertime coming up. In fact, we have
0:14
Memorial Day tomorrow. I'm going to be
0:15
making this today. Let it kind of chill
0:17
and get all those flavors all put
0:19
together for tomorrow. Now, this recipe
0:23
can be found in my first cookbook,
0:26
Making Home Cooking. Simple, easy, and
0:29
delicious. We're going to start with
0:31
some bacon. Got to have bacon in this
0:33
recipe. Nice crispy, crunchy bacon
0:37
that's golden brown. You can certainly
0:40
use the bagged stuff if you want to do
0:42
that or it comes in the jar, the bacon
0:44
bits or pieces. I'm not doing that. I'm
0:47
going to cook my bacon because it'll
0:49
happen all at the same time. While this
0:51
is cooking, we'll work on that. Why not
0:55
just put that bacon in the oven?
0:57
So, I'm going to line a sheetpan with
0:59
about half pound of bacon.
1:03
You want to make sure that you have a
1:04
deep pan. And I'm just going to line it
1:06
with some parchment or you can line it
1:08
with some foil.
1:10
And we'll get that going.
1:12
Bacon smells good right out of the
1:14
package, doesn't it?
1:17
Okay. Okay, when you get all your bacon
1:18
on your pan,
1:21
we're going to bake this in the oven
1:23
that's been preheated to 425°.
1:26
Takes about 15 to 18 minutes to get it
1:30
nice and crispy and golden brown. And
1:32
then we'll take it off the sheetpan,
1:34
place it onto a plate lined with some
1:36
paper towels, and let it drain while we
1:39
finish up the salad. I'll be back.
1:43
For this recipe, you're going to need
1:44
one crown of broccoli and then one head
1:48
of cauliflower. Now, if you don't like
1:51
cauliflower, you can do two heads of
1:53
broccoli. And then you're also going to
1:55
need a red onion. I've already taken the
1:58
ends off and the outer layer. And then
1:59
we'll just dice that up. So, with the
2:02
broccoli and the cauliflower, this is an
2:04
optional step, steaming it. I only steam
2:07
it for about one to two minutes just to
2:09
kind of give it a little tenderness to
2:11
it, but still keep that crunchy bite
2:14
from the broccoli. So, what I'm going to
2:16
do is cut this into bite-sized pieces so
2:18
it's really easy for people to eat. And
2:20
I'll do that to both of these.
2:24
So, just go down to the bottom of it and
2:26
start cutting those fuettes off.
2:30
Now, I've already washed off the
2:31
broccoli. They're big pieces, so what
2:33
I'm going to do is just cut them in
2:34
half. And then you can kind of judge.
2:37
Probably gonna leave them like that.
2:41
When you get them cut to size,
2:44
we're going to start steaming them. I
2:47
filled a medium saucepan up about
2:50
quarter of the way with water and I'm
2:51
going to bring that to a boil. Now, I've
2:54
got a steam pan here that I'm going to
2:56
use and I'm going to put all my broccoli
2:57
into here and just steam it for one or
2:59
two minutes on top of the boiling water.
3:02
Now, while we are waiting for the water
3:03
to come to a boil to steam the broccoli,
3:05
I'm going to go ahead and just cut the
3:06
cauliflower.
3:11
Now, I've already rinsed off the
3:12
cauliflower.
3:14
So, we're going to go in there. You can
3:16
put as much as you want in there. And
3:19
we're just going to cut these into
3:20
bite-sized pieces also.
3:24
And then I'm just going to go in and
3:25
just cut them smaller.
3:28
Now, I think what I'm going to do is
3:29
just do half of the head of cauliflower
3:34
and then save the rest for another
3:36
recipe, which won't be hard around here.
3:40
All right, let's go steam everything up.
3:46
I'm going to place my steamer on top of
3:48
my pot and then I'm just going to place
3:51
a lid on and we'll let that steam for
3:54
about two minutes
3:56
and then we'll do the cauliflower the
3:58
same way. Now I've got a large bowl over
4:00
here and what I'll do is I'll place it
4:02
into the bowl and I've just got some
4:04
paper towels inside of here and I'll
4:06
just strain out any excess water that
4:09
comes off of the broccoli. All right,
4:10
when you get your broccoli steamed the
4:12
the way you want it, I mean it might
4:14
take some extra minutes. It just depends
4:15
on how you want it. I'm going to take it
4:18
out, put it in my bowl. Oh, look how
4:21
fresh and green that looks. All right,
4:23
I'm going to put it back in my pot and
4:24
I'm going to add the cauliflower.
4:28
I'm going to steam this a little bit
4:30
longer.
4:33
My bacon is ready. I'm going to pull it
4:34
out. Let's dice the red onion.
4:38
Just going to cut it in half. Now,
4:40
remember, I've already taken off the
4:42
ends of the red onion and took off the
4:44
outer layer there. So, I'm just going to
4:46
slice the onion very thinly.
4:51
And I'm going to see if half is enough.
4:54
I'm looking at my recipe and it just
4:55
says one red onion diced. So,
5:00
I think it all depends on what you want
5:01
in your your salad.
5:04
So, what I'm going to do is turn it
5:07
and then run my knife through to get the
5:10
dices.
5:18
Keep an eye on your cauliflower.
5:24
Oh, that looks plenty right there.
5:27
That's good. So, I need this for another
5:29
recipe.
5:31
I'm going to turn off the burner.
5:33
I've gotten the cauliflower to the
5:35
texture that I desire for this salad.
5:38
I'm going to add it to the broccoli.
5:42
We're going to cool this down.
5:45
So, we're going to start making the
5:46
sauce.
5:50
So, I've taken the paper towels out of
5:52
the broccoli and cauliflower cuz it's
5:54
drained enough. And then I've been just
5:55
stirring it around every so often as
5:57
I've been ready to put this together.
5:59
That way, it cools down our broccoli and
6:01
cauliflower. So, in a medium bowl, we're
6:04
going to add in one cup of sour cream.
6:10
And then to that, we're going to add in
6:12
3/4
6:14
3/4 cup of mayonnaise. Now, this is an
6:18
olive oil mayonnaise we like to use.
6:22
Get that in there.
6:25
We're going to add in 1/4 cup of sugar.
6:28
Whatever sugar you like. We're using a
6:30
white granulated sugar, but ours is a
6:32
stevia.
6:34
A little more healthier. Now, my recipe
6:37
eight years ago called for half a cup of
6:40
sugar. You can go from a/4 cup to half a
6:43
cup, whatever you want to put into your
6:44
salad. We've dropped down to a/4 cup and
6:48
we don't miss anything in it. And then
6:51
we're going to add in some salt, 1/4
6:54
teaspoon.
6:58
Then we're going to mix this all
6:59
together
7:01
till it's well combined.
7:05
Then give it a taste and see if you need
7:07
to adjust anything.
7:10
Now, through the years, people have
7:14
substituted like a Greek yogurt, just
7:16
the original, with the mayonnaise, but I
7:19
still need that little tanginess, you
7:21
know, that you get from the mayonnaise
7:24
in this salad. It's like really good.
7:28
All right, let's give that a taste.
7:34
Oh my gosh, it's definitely going to
7:36
pull this all together. So, let's do
7:38
that.
7:41
Got the broccoli and the cauliflower.
7:43
Kind of mixed it all up. We're going to
7:45
add in the diced onion.
7:49
We want to give it a nice beautiful red
7:51
color to a dish. Or, as y'all like to
7:54
say, purple.
7:56
It does look purple though, doesn't it?
7:59
All right, we're going to take our bacon
8:00
that I got over here. Now, what I'm
8:02
going to do is bring my cutting board
8:04
over, place my bacon on, get a knife,
8:07
and whack through it.
8:12
I'm just going to cut it into bite-sized
8:14
pieces,
8:16
and then we'll add it to the salad.
8:21
Y'all, he's not alone.
8:25
He's not alone. M
8:28
>> yeah.
8:31
Love that texture. All right, that's
8:33
perfect. Let's bring over the salad
8:35
here. Let's add it in.
8:41
Yeah, look at that. If y'all want to add
8:43
more, add more. We're going to bring
8:45
over the cheese. I've got 8 oz. Now,
8:48
this is blocked cheese, so I'm going to
8:49
go ahead and start shredding it.
8:55
Put that bowl under there.
8:57
Nothing like good shredded cheese. The
9:00
other one on top of that.
9:02
8 oz.
9:04
Some good cheddar cheese here. We got
9:06
the sharp.
9:10
When you use that cheese grater, you got
9:12
to make sure that your cheese is nice
9:13
and cold.
9:17
Let's add the sauce.
9:19
That beautiful sauce.
9:25
Fourth of July, Father's Day, Labor Day,
9:28
lots of reasons, picnics to bring this
9:31
salad out. There we go. Get some tongs.
9:34
Let's mix this all together. Make sure
9:37
your cheese and your bacon are fresh.
9:39
You got fresh cauliflower, broccoli in
9:42
there.
9:45
All right. I had to go grab the spatula
9:47
and get that mixed up. Now, I'm putting
9:49
it in a serving bowl.
9:54
Oh, look at all those ingredients. Makes
9:56
a beautiful salad. Look at that. If you
9:59
chill this out overnight in the
10:01
refrigerator, oh my goodness.
10:04
There we go, you guys. Look at that
10:06
beautiful salad. Broccoli cauliflower
10:09
salad.
10:12
You know, I'm going to try that for you.
10:18
Here's my bite.
10:26
That cauliflower had such a nice little
10:28
crunch to it.
10:31
Love that bacon in there.
10:33
Can taste the cheese.
10:36
And that sauce is so delicious. It's
10:38
still sweet without being overly sweet.
10:42
That is amazing, you guys. I'm going to
10:45
chill that overnight. We're going to
10:46
have that tomorrow. I got Rihanna and
10:48
her boyfriend Chris coming over.
10:51
They're going to spend Memorial Day with
10:53
us. All right, you guys. Thumbs up. Make
10:55
sure you comment down below. Hype this
10:57
video. Share this video. Do it all. I'll
11:01
see y'all on the next episode. Don't
11:03
forget this recipe is in my first
11:05
cookbook, Making Home Cooking Simple,
11:07
Easy, and Delicious. It's the Blue Book.
11:10
All right, you guys. I'll see y'all in
11:11
the next episode. Bye.
#People & Society