Roasted Cauliflower and Broccoli With Salsa Verde

4 side dish servings
Roasted Cauliflower and Broccoli With Salsa Verde
Roasted Cauliflower and Broccoli With Salsa Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup whole shelled almonds

  • 1

    large head broccoli, cut into florets (about 1 pound florets)

  • 1

    large head cauliflower, cut into florets (about 1 pound florets)

  • 10

    tablespoons extra virgin olive oil, divided

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper, plus more for dressing

  • 1

    shallot, minced

  • 2

    tablespoons red wine vinegar

  • 3

    anchovy fillets, minced

  • Juice of 1/2 lemon

  • 1

    cup coarsely chopped Italian parsley leaves

Directions

Step 1 Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely. Step 2 Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes. Step 3 In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley. Step 4 Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.

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