Roasted Cauliflower And Broccoli With Salsa Verde

Name: Roasted Cauliflower And Broccoli With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1/2 cup plus 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 shallot, minced; 2 tablespoons red wine vinegar; 3 anchovy fillets, minced; Juice of 1/2 lemon; 1 cup coarsely chopped Italian parsley leaves

Servings: persons

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)
1/2 cup plus 2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 shallot, minced
2 tablespoons red wine vinegar
3 anchovy fillets, minced
Juice of 1/2 lemon
1 cup coarsely chopped Italian parsley leaves

1
Heat oven to 350 degrees.
2
Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes.
3
Leave oven on.
4
When almonds have cooled, chop coarsely.
5
Meanwhile, in a large bowl, toss broccoli and cauliflower with 2 tablespoons olive oil, salt and pepper.
6
Spread on two baking sheets and roast until tender, 30 to 40 minutes.
7
In a large bowl, mix shallot and vinegar and set aside for 5 minutes.
8
Whisk in anchovies, lemon juice, remaining 1/2 cup olive oil, and salt and pepper to taste.
9
Stir in almonds and parsley.
10
Remove vegetables from oven, add to bowl and toss with sauce.
11
Taste and add more salt, pepper, vinegar or lemon, if needed.
12
Serve warm or at room temperature.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 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), 1/2 cup plus 2 tablespoons extra virgin olive oil, and more.

Yes, Roasted Cauliflower And Broccoli 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.

That's it — enjoy your meal!