Roasted Cauliflower and Broccoli With Salsa Verde

Roasted Cauliflower and Broccoli With Salsa Verde

Recipe from Kirsten Richardson. Adapted by Julia Moskin
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.
Keyword broccoli, Cauliflower, Salsa Verde, Shallots

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