• 1/4cupolive oil
  • 3Tbspfresh Italian parsley, minced
  • 2Tbspbrined capers, minced
  • 1Tbspfreshly squeezed lemon juice
  • 1medium shallot, minced
  • 3cupsbroccoli, stems removed and chopped into small florets
  • 3cupscauliflower, stems removed and chopped into small florets
  1. Bring a medium pot of heavily salted water to a boil over high heat.
  2. Meanwhile, place olive oil, parsley, capers, lemon juice, and shallots in a large nonreactive bowl and stir to combined. Season with salt and pepper; set aside.
  3. When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
  4. Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and pepper. Serve warm, at room temperature, or chilled.
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