Roasted Cauliflower and Broccoli With Salsa Verde

Name: Roasted Cauliflower and Broccoli With Salsa Verde
Total time: 45 min
Yield: 4 side dish servings
Cuisine: italian
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

Recipe from Kirsten Richardson

Adapted by Julia Moskin

Roasted Cauliflower and Broccoli With Salsa Verde — Craig Lee for The New York Times

Total Time: 45 minutes
Rating: 5(643)
Comments: Read comments

This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken. —Julia Moskin

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Ingredients

Yield:4 side dish servings

¾cup whole shelled almonds
1large head broccoli, cut into florets (about 1 pound florets)
1large head cauliflower, cut into florets (about 1 pound florets)
10tablespoons extra virgin olive oil, divided
1teaspoon salt
½teaspoon freshly ground black pepper, plus more for dressing
1shallot, minced
2tablespoons red wine vinegar
3anchovy fillets, minced
Juice of ½ lemon
1cup coarsely chopped Italian parsley leaves

Ingredient Substitution Guide

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Preparation

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.

Ratings

5 out of 5

643 user ratings

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Comments

Julia Moskin7 years ago

The salsa is made in step 3, and tossed with the vegetables in step 4.

"Salsa verde" means "green sauce" in both Spanish and Italian, so the same term is used to describe both a European-style puree of herbs and olive oil (like this one), and a Latin-American sauce with tomatillos and green chiles.

Left Coast Cook7 years ago

Substituted capers (1/2 jar) for the anchovies. Yum! Great make-ahead side for Thanksgiving - roasted the veggies in advance and kept at room temperature. Added the salsa verde and almonds just before serving. Maybe go a bit lighter on the vinegar (for my taste).

David Ostrow7 years ago

Just happened to see this recipe when had both qualiflower and broccoli in fridge. Made it w capers instead of anchovies as had all other ingredients including flat parsley in herb garden. Decreased olive oil to half. Wonderful fresh cooked veggie salad for a late summer alfresco meal!

Clair Bright1 month ago

This is waaay too much olive oil - decreased by half as other commenter suggested and it was perfect! Also used capers instead of anchovies - but will try with anchovies when I have fresh ones.

Gerard_ATL2 months ago

This worked.. the salsa verde is more of a parsley pesto, but call it whatever you like, the recipe worked… excellent side dish.

@SAM2 months ago

@Left Coast Cook maybe try a couple tablespoons of balsamic vinegar- lots of flavor without the tang 😁

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