Roasted Cauliflower and Broccoli With Salsa Verde

Name: Roasted Cauliflower and Broccoli With Salsa Verde
Total time: 45 min
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

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Total: 45 minutes

Servings: 4

Cost: $8.57 /serving

Author : Julia Moskin

broccoli cauliflower

Roasted Cauliflower and Broccoli With Salsa Verde

Instructions

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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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