Tricolored Veggies with Dipping Sauce

The colors of these vegetables are so gorgeously spectacular, G-d’s bounty, that I immediately said to myself, yes! a recipe waiting to be made. If you want, you can add white cauliflower to the mix for another color sensation but I just fell in love with this look. I confess, although the holiday of Purim is upon us, and this would be great for Purim as well, I’m already in Passover/Pesach mode and thinking of fresh and healthy potential additions to the menu. And so, with it’s eye appeal and deliciousness, this will go over like gangbusters. You can either dip your veggies in the sauce or drizzle it over them. Personally, I like to dip them and this way the colors are left in their bold beauty.

So gather your ingredients

and the broccoli and the sauce ingredients

So separate your broccoli and cauliflower into florets and keep them color coded since you boil them one after the other but separately for ease of prep. Clean them well.

The broccoli is there just not in the pic. K. Now bring a large enough pot, about 6 liters/quarts with salted water to the boil – rolling hysterically!

Keep your veggies in separate bowls, ready to roll and put them on a timer – for real – since the importance here is not to overcook your cruciferous veg, it should have a bit of crunch still but not too raw tasting. Put your first lot in and time it for between 2 to 2 1/2 minutes at the boil. This means, plunk in the veg and 2 minutes later, scoop out and place in a bowl. Allow the water to come back to the boil between the batches of veggies.

Also, the purple cauliflower will fade a bit but turn a lovely violet so don’t overcook or it will fade in color more than you want.

Do NOT cover the veg when cooking. Let them cool and then you can either refrigerate them till needed or arrange them by color on a platter. Now whisk together your sauce.

In a small bowl place the mayo, oil, honey, balsamic or red wine vinegar, minced onion (fresh or dried as you prefer) and whisk all till smooth. Taste and check if you feel you need salt but I was happy without it since the mayo has salt in it already.

Place the bowl in the middle of your stunning veg and dip away!

Tricolored Veggies with Dipping Sauce

1 medium head purple cauliflower

1 medium head yellow cauliflower

1 medium head broccoli

2 teaspoons salt for the boiling water

Dipping Sauce:

1/2 cup (115 grams) mayonnaise

2 tablespoons oil

1-2 tablespoons balsamic or red wine vinegar

1 teaspoon dried minced onion or 2 teaspoons fresh minced onion

2-3 tablespoons honey

Directions:

Clean the cauliflower and broccoli and keep separate by color, breaking into florets. Bring a 6 liter/quart pot to a rolling boil with 2 teaspoons of salt. Place each colored vegetable separately, one at a time (that is, one after the other) into the boiling water, boil for 2 minutes (maximum for 2.5 minutes not longer) and place each color in a separate bowl or container to cool. Allow the water to come back to the boil between each batch. Set aside.

In a bowl, whisk together the mayo, oil, vinegar, minced onion and honey till smooth. Taste to see if it needs a pinch of salt or more honey. On a platter, place the veggies in a circle to surround your bowl of dipping sauce. Serve room temperature.