Charred Cauliflower and Broccoli with Salsa Verde

The delicious flavor of roasted cauliflower and broccoli cannot be overstated. If you have never indulged, you are in for a real treat. If you have, in this recipe the briny herb sauce adds a new dimension and brightens the warm flavors of the roasted vegetables.

For the sauce
2 Tbs. capers, rinsed and coarsely chopped
3 anchovy fillets, finely chopped
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1/3 cup extra virgin olive oil

For the cauliflower and broccoli
1 medium head cauliflower, cut into large florets (about 6 cups)
6 Tbs. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 lb. broccoli crowns, cut into large florets (about 6 cups)

1. Combine the capers, anchovies, parsley, mint, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the olive oil to the herb mixture in a slow, steady stream while whisking constantly to combine. Cover and refrigerate.

2. Preheat the oven to 500°F.

3. In a large bowl, toss the cauliflower with 3 Tbs. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper.

4. In another large bowl, toss the broccoli with the remaining 3 Tbs. olive oil, 1 tsp. salt, and 1/2 tsp. pepper.

5. Place the the cauliflower and the broccoli in a large baking (cookie) sheet keeping the veggies separated as much as possible. Roast the vegetables until they are crisp and beginning to char, 10 to 12 minutes, tossing the vegetables halfway through cooking. Carefully remove the sheet from the oven and toss the broccoli and cauliflower with salt and pepper. Serve topped with the Herby Green Sauce.

Adapted from: Fine Cooking Charred Cauliflower and Broccoli with Salsa Verde

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