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Broccoli and Cauliflower with Bacon Vinaigrette

Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.

  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, November 2011


  • 1 head cauliflower, cored and cut into florets (about 8 cups)
  • 1 bunch broccoli, cut into florets (about 7 cups)
  • 6 slices bacon
  • 1 shallot, diced small
  • 1/4 cup sherry vinegar
  • Coarse salt and ground pepper


  1. Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender, 10 minutes. Transfer to a serving dish. Repeat with broccoli.

  2. Meanwhile, in a large skillet, cook bacon over medium-high until crisp, about 8 minutes, flipping once. With tongs, transfer bacon to paper towels to drain. Reduce heat to medium, add shallot, and cook until translucent, about 3 minutes. Carefully whisk in sherry vinegar and season with salt and pepper. Immediately pour over vegetables. Crumble bacon and add to vegetables; toss to combine.

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