Recipe: Roasted Cauliflower with Salsa Verde

CAULIFLOWER WITH SALSA VERDE

"Cauliflower shines when paired with boldly flavored ingredients like capers, mustard, and olives. Here, I combined that zesty trio with olive oil and fresh herbs in a bright salsa verde, which I spoon over simply roasted florets."



"You could saute the cauliflower instead of roasting it, but slipping it into the oven for a quick roast takes the least amount of effort."

1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups)
6 tablespoons olive oil, divided use
3⁄4 teaspoon kosher salt, divided use
FOR THE SALSA VERDE:
1⁄2 cup packed fresh flat-leaf parsley leaves, finely chopped
1⁄4 cup chopped fresh chives
1 tablespoon drained capers, chopped
1 teaspoon Dijon mustard
Grated zest of 1 lemon
1⁄4 teaspoon freshly ground black pepper
8 Cerignola or other large green olives, pitted and coarsely chopped (about 1⁄3 cup)

Preheat the oven to 450 degrees F.

Put the cauliflower on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer.

Roast the cauliflower, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.

Meanwhile, to make the salsa verde, in a small bowl, combine the parsley, chives, capers, mustard, lemon zest, pepper, and the remaining 1/4 teaspoon salt and stir to mix well. Stir in the remaining 4 tablespoons oil and the olives. (The salsa verde can be made up to 1 day ahead, covered, and refrigerated until serving.)

Transfer the cooked cauliflower to a serving platter and drizzle the salsa verde over the top. Serve hot or at room temperature.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: Brassicas by Laura B. Russell