ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE

Roasted Cauliflower and Broccoli With Salsa Verde image

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

Time 45m

Yield 4 side dish servings

Number Of Ingredients 11

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

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