Charred Cauliflower and Broccoli with Herby Green Sauce
Posted by nanregol Admin on
Servings: 8
The delicious flavor of roasted cauliflower and broccoli cannot be overstated. If you have never indulged, you are in for a real treat. If you have, in this recipe the briny herb sauce adds a new dimension and brightens the warm flavors of the roasted vegetables.
Ingredients
For the sauce
- 2 Tbs. capers, rinsed and coarsely chopped
- 3 anchovy fillets, finely chopped
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 2 cloves garlic, grated
- Kosher salt and freshly ground black pepper
- 1/3 cup extra virgin olive oil
For the cauliflower and broccoli
- 1 medium head cauliflower, cut into large florets (about 6 cups)
- 6 Tbs. extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 lb. broccoli crowns, cut into large florets (about 6 cups)
Preparation
Make the sauce
- Combine the capers, anchovies, parsley, mint, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the olive oil to the herb mixture in a slow, steady stream while whisking constantly to combine. Cover and refrigerate.
Cook the cauliflower and broccoli
- Position two racks and two 12-inch cast-iron skillets in the upper and lower thirds of the oven. Preheat the oven to 500°F. In a large bowl, toss the cauliflower with 3 Tbs. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. In another large bowl, toss the broccoli with the remaining 3 Tbs. olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Carefully remove the skillets from the oven, and put the cauliflower in one skillet and the broccoli in the other. Return the skillets to the oven and roast the vegetables until they are crisp and beginning to char, 10 to 12 minutes, tossing the vegetables and rotating the pans halfway through cooking. Carefully remove the skillets from the oven. Toss the broccoli and cauliflower together, season to taste with salt and pepper and serve topped with the Herby Green Sauce.