Roasted Cauliflower and Broccoli with Salsa Verde
|3/8 cupAlmonds; whole and shelled|
|1 headBroccoli; cut into florets|
|1 headCauliflower; cut into florets|
|1/2 cupolive oil|
|1 teaspoonSalt; as required|
|1/2 teaspoonGround pepper; as required|
|1 eachShallot; minced|
|2 tablespoonRed wine vinegar|
|3 eachAnchovies; minced|
|juice of half a lemon|
|1 cupParsley; coarsley chopped|
Roasted Cauliflower and Broccoli with Salsa Verde Preparation
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.
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