ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE
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.
Provided by Julia Moskin
Categories weeknight, side dish
Time 45m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 40 grams, Carbohydrate 33 grams, Fat 49 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 10 grams, TransFat 0 grams
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Megan Meek
[email protected]I'm always looking for new ways to cook cauliflower and this recipe is a winner! The salsa verde is the perfect finishing touch.
Mohamad Blaik
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make and it's healthy too.
Sana Batool
[email protected]I'm a vegetarian and I loved this dish! It's a great way to get your daily dose of vegetables.
Aurora Selzer
[email protected]I used kale instead of broccoli and it turned out great! This recipe is very versatile.
kakeguruimyheroacademia Lopez
[email protected]I'm allergic to nuts, so I had to omit the pine nuts from the salsa verde. It still tasted great!
Md Saimun Ahemd
[email protected]This recipe is not for beginners. It's a bit too complicated and the instructions are not very clear.
Maxim Strilkivsky
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. I think I might have overcooked the vegetables.
Zs sami Zs sami
[email protected]The roasted vegetables were good, but the salsa verde was too oily for my taste.
Akingbade David
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
tips and tricks
[email protected]I wasn't sure about the salsa verde, but it was actually really good. I'll definitely be making this again.
ADEKANBI ADETUNJI
[email protected]This dish was delicious and easy to make. I will definitely be making it again.
Sojib Chondrodas
[email protected]Loved this recipe! The salsa verde was especially good.
Roger String
[email protected]This recipe is a keeper! The roasted cauliflower and broccoli were perfect and the salsa verde was amazing. I will definitely be making this again and again.
Yasmeen Lohar
[email protected]I'm not usually a fan of cauliflower, but this dish changed my mind. The roasting process brings out the cauliflower's natural sweetness and the salsa verde adds a nice tang. I'll definitely be making this again.
Diwas Basnet
[email protected]This dish is so easy to make and it's absolutely delicious. I love the combination of roasted vegetables and salsa verde. It's a great side dish or even a main course.
Christina Vel√°zquez
[email protected]I followed the recipe exactly and the dish turned out great! The roasted cauliflower and broccoli were crispy on the outside and tender on the inside. The salsa verde was also very tasty. I would definitely recommend this recipe.
Sandra Akochi
[email protected]This roasted cauliflower and broccoli with salsa verde was a hit! The vegetables were roasted to perfection and the salsa verde was flavorful and tangy. I'll definitely be making this again!