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Roasted Cauliflower and Broccoli With Salsa Verde

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4 side dish servings

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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

Details

Preparation

Step 1

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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