Cauliflower and Broccoli with Asparagus


I made this some 2 weeks back and got time to post it only now; plus, we finally got some tender asparagus at the local veggies’; Plus I had some bread left over.

Given that I should have posted this some time back, I have every reason to tell you why I have not. August and September are festival months for us, with a lot of holidays in the week. And festivals mean making special food, traditional food.

But fewer working days also means tougher on the work-front. All of us had double the amount of work we do in the normal course of the weekday.



Anyway, back to the salad. This is a very sneaky way of using up some/all stale bread, and at the same time creating something that is so substantial for lunch.

  1. 200 gm broccoli, chopped into florets
  2. 150 gm cauliflower, chopped into florets
  3. 5 to 6 asparagus stems
  4. 4  slices Whole wheat bread
  5. 1 bunch of fresh coriander
  6. ½ or 1 clove of garlic
  7. ½ or 1 green chilli
  8. Extra virgin olive oil
  9. Juice of ½ a lime
  10. Salt
  11. Fresh ground pepper


–          Roast the vegetables after greasing them, at 220 C.

–          Meanwhile, in the central/other rack, toast the slices of bread till they are golden brown. After toasting, cut into squares.

–          Toast the asparagus stems also till they are lightly charred

–          In the processor, add the coriander, garlic, lemon juice and chilli and process till rubble.

–          Add olive oil and process till the mixture is almost a fine liquid. Season and process again, to make a dressing

–          Combine the vegetables and the bread squares. Pour the dressing over, and serve warm on a bed of asparagus.


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