Roasted Cauliflower and Broccoli With Salsa Verde
Equipment
- Oven
- 2 Baking Sheets
- Large Bowl
- Stirring Spoon
Ingredients
- ¾ 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
- ½ 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 314kcalCarbohydrates: 1gProtein: 1gFat: 35gSaturated Fat: 5gSodium: 583mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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