Photo: Mike Kenneally
Roasted Cauliflower with Salsa Verde Recipe
13 ingredients
1 hr 45 min
6 to 8 servings
openrecipes
Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
Estimated Nutrition (whole recipe, rough)
416
Calories
34g
Protein
25g
Fat
19g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup coarsely chopped fresh Italian parsley leaves (from about 1/2 bunch)
- 1/4 cup coarsely chopped fresh basil leaves
- 2 anchovy fillets
- 1 medium garlic clove , coarsely chopped
- 1 teaspoon dried oregano
- Finely grated zest of 1 medium lemon
- Juice of 1 medium lemon
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1 tablespoon capers
- 2 large heads cauliflower (about 4 pounds total), cut into bite-sized florets
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes