Broccoli and Cauliflower Salad with Sunbutter Sauce
Ditch the mayo and embrace this paleo, whole30, and vegan broccoli and cauliflower salad! It's a flavor bomb packed with crunchy vegetables and a creamy sunbutter sauce. Perfect for lunch prep, picnic prep, or a simple side dish.
Chop a head of broccoli into florets, then chop the florets into small pieces (no larger than the size of a dime). To do so, slice each floret lengthwise into several pieces, then chop those pieces widthwise into tiny florets. (See section "How to Prep Broccoli and Cauliflower Salad" for photos.)
Chop a head of cauliflower into florets, then chop the florets into dime-sized pieces. To do so, cut each cauliflower floret lengthwise into several slices. Slice those pieces a second time lengthwise to create long shreds, then chop those long shreds up into tiny pieces.
Add the broccoli and cauliflower florets to a large bowl, along with the grated carrots and radishes, sunflower seeds, chopped scallions, and dried fruit. Toss to combine.
In the bowl of a food processor, add the sunflower seed butter, olive oil, lemon juice, garlic, rice vinegar, red pepper flakes, salt, and pepper. Pulse several times to incorporate the ingredients. The sauce will still be very thick. Flip the motor to continuous and pour water, 1 tablespoon at a time, through the feed tube until the sauce thins and is completely smooth and emulsified. Taste for seasoning, and adjust salt, pepper, or acid as needed (see section "How to Make Sunbutter Sauce").
Pour the dressing over the salad and toss to combine. Serve immediately, or transfer to the fridge to chill. Store this salad in the fridge in a tightly sealed container for at least 3 days. Serve warm or a room temperature.