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Roasted Cauliflower and Broccoli With Salsa Verde

5.0(679)

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.

by Julia Moskin

Open original recipe

ItalianWeeknight, Side Dish

Servings

4 side dish servings

Total time

45 min

Calories / serving

598 kcal

Ingredients (11)

serves

3/4 cup whole shelled almondsalmond
1 large head broccoli, cut into florets (about 1 pound florets)broccoli
1 large head cauliflower, cut into florets (about 1 pound florets)cauliflower
10 tablespoons extra virgin olive oil, dividedextra-virgin-olive-oil
1 teaspoon saltsalt
1/2 teaspoon freshly ground black pepper, plus more for dressingpepper
1 shallot, mincedshallot
2 tablespoons red wine vinegarred-wine-vinegar
3 anchovy fillets, minced
Juice of 1/2 lemonlemon
1 cup coarsely chopped Italian parsley leavesparsley

Instructions (4 steps)

01Heat 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.
02Meanwhile, 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.