Roasted Cauliflower and Broccoli with Salsa Verde

4 Servings
100% would make this recipe for Roasted Cauliflower and Broccoli with Salsa Verde again.

Taken from The New York Times

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Roasted Cauliflower and Broccoli with Salsa Verde Ingredients

3/8 cup Almonds whole and shelled	1 each Shallot minced
1 head Broccoli cut into florets	2 tablespoon Red wine vinegar
1 head Cauliflower cut into florets	3 each Anchovies minced
1/2 cup Olive oil	1/2 each Lemon juice of
1 teaspoon Salt as required	1 cup Parsley coarsley chopped
1/2 teaspoon Ground pepper as required

Instructions for Roasted Cauliflower and Broccoli with Salsa Verde

1. Heat oven to 350F. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsley.

2. Meanwhile, in a large bowl, toss broccoli and cauliflower with 2 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 30 to 40 minutes.

3. In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 1/2 cup olive oil, and salt and pepper to taste. Stir in almonds and parsley.

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.

Main Ingredient: CauliflowerCuisine: American