Roasted Cauliflower and Broccoli With Salsa Verde

Roasted Cauliflower and Broccoli With Salsa Verde

Recipe from Kirsten Richardson. Adapted by Julia Moskin
0 from 0 votes
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 4
Calories 314 kcal


  • Oven
  • 2 Baking Sheets
  • Large Bowl
  • Stirring Spoon


  • 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


  • 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.


Calories: 314kcalCarbohydrates: 1gProtein: 1gFat: 35gSaturated Fat: 5gSodium: 583mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword broccoli, Cauliflower, Salsa Verde, Shallots
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