Cauliflower With Salsa Verde Recipe

Name: Cauliflower With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups); 6 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/2 cup packed fresh flat-leaf parsley leaves, finely chopped; 1/4 cup chopped fresh chives; 1 tablespoon drained capers, chopped; 1 teaspoon Dijon mustard; Grated zest of 1 lemon; 1/4 teaspoon freshly ground black pepper; 8 Cerignola or other large green olives, pitted and coarsely chopped (about 1/3 cup)

Servings: persons

1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups)
6 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
1/4 cup chopped fresh chives
1 tablespoon drained capers, chopped
1 teaspoon Dijon mustard
Grated zest of 1 lemon
1/4 teaspoon freshly ground black pepper
8 Cerignola or other large green olives, pitted and coarsely chopped (about 1/3 cup)

1
Preheat oven to 450u00b0F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.
2
Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)
3
Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups), 6 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/2 cup packed fresh flat-leaf parsley leaves, finely chopped, and more.

Yes, Cauliflower With Salsa Verde falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower With Salsa Verde

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