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)
How to Make It
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.
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.)
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).
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.