Photo: Monica Buck
Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.
How to Make It
Preheat oven to 425°F; place a sheet pan in oven. Toss broccoli stems and cauliflower stems with olive oil, salt, and pepper. Place mixture on sheet pan; roast 18 minutes or until browned and tender. Toss with vinegar and chives. Serve over mixed greens, if desired.
