Roasted Cauliflower and Broccoli with Salsa Verde

Ready in 45 minutes
4 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Roasted Cauliflower and Broccoli with Salsa Verde"

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Taken from The New York Times


Ingredients

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

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 218 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
stevemur 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
[I posted this recipe.]
chrism2607 9 years ago
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