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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RAJ VAI
[email protected]The roasted vegetables were overcooked and the salsa verde was too runny.
Belinda Clark
[email protected]The salsa verde was too salty for my taste.
Eric mogendi
[email protected]This dish is a bit bland. I would recommend adding some more spices to the roasted vegetables.
Md. Jahid
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. The roasted vegetables were delicious and the salsa verde was a great addition.
Kyle Fischer
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted cauliflower and broccoli.
Theophilus Jennifer
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Christopher Dobles
[email protected]The salsa verde really makes this dish. It's so flavorful and pairs perfectly with the roasted vegetables.
Teresa Mikelson
[email protected]This was my first time making roasted cauliflower and broccoli, and it turned out great! The vegetables were roasted perfectly and the salsa verde was a great addition. I will definitely be making this dish again.
Musenero Abdulrahim
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The roasted vegetables are always cooked to perfection and the salsa verde is always delicious. I highly recommend this recipe!
Daniel Acheampong
[email protected]This dish was a hit! The roasted cauliflower and broccoli were perfectly tender and flavorful, and the salsa verde was a delicious complement. I especially loved the bright, tangy flavor of the salsa verde. It really brought the dish together.