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Cauliflower with Salsa Verde

Photo: Sang An
Prep time 20 mins
Cook time 15 mins
Yield Serves: 4


  • 1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups)
  • 6 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 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)

Nutrition Information

  • calories 246
  • fat 22 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 12 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 606 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 450°F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.

  2. Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)

  3. Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).