Recipes Ingredients Meat & Poultry Pork Recipes Broccoli and Cauliflower with Bacon Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 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. Ingredients 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 ¼ cup sherry vinegar Coarse salt and ground pepper Directions 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. 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. Rate it Print