Cauliflower with Salsa Verde

By courtneyepowell

Ingredients

• 1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups)
• 6 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup chopped fresh chives
• 1 tablespoon drained capers, chopped
• 1 teaspoon Dijon mustard
• Grated zest of 1 lemon
• 1/4 teaspoon freshly ground black pepper
• 8 Cerignola or other large green olives, pitted and coarsely chopped (about 1/3 cup)

Preparation

Step 1

1. Preheat oven to 450°F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.

2. Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)

3. Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.