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Roasted Cauliflower with Salsa Verde from The Canny Cook book

Vegetarian
I have to be honest here I was never really a fan of frozen cauliflower for many years, but having revisited the product over the past year, it has come on in leaps and bounds. Once defrosted and drained well, I was amazed at how much water didn’t leach out from the product. Like a lot of frozen veg, you need to increase the flavour, so I roast off in a hot oven, including frozen mixed vegetables. Don’t be frightened to overcook slightly; just taste the difference in flavour. Here’s a recipe that uses pretty much all canned, jarred, frozen ingredients. The only fresh product is the boiled eggs, and even now, you can buy them ready boiled!
Servings 6
Calories 418 kcal
Phil Vickery
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 1 kg bag frozen cauliflower florets, defrosted
  • 2 tbsp any oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 8 tbsp frozen chopped parsley
  • 8 tbsp frozen chopped fresh basil
  • 2 tsp dried garlic granules
  • 2 tbsp capers, drained then chopped
  • 2 tbsp gherkins, drained then chopped
  • 4 salted anchovy fillets, chopped
  • 2 tsp white wine vinegar
  • 2 tsp tarragon Dijon mustard
  • 200 ml extra virgin olive oil, roughly
  • 1 pinch dried chilli flakes
  • 2 hard boiled eggs, sieved

Instructions
 

  • Preheat the oven to 220C gas 7.
  • Place the well-drained cauliflower into a baking tray and season really well with salt and pepper.
  • Add the oil and mix well, then roast in the preheated oven for 20 minutes until nicely coloured, then remove and leave to come to room temperature.
  • Place all the ingredients apart from the eggs and oil into a food processor and blitz until you have a chunky puree.
  • Add the oil gradually in a thin stream, and you may need a little more.
  • Add a dash of water if needed, and finally, add the egg yolk and leave for 30 minutes to infuse.
  • Spoon the Salsa Verde and mix well, then check the seasoning.
  • Add the warm roasted cauliflower and mix well.
  • Serve
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Notes

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Nutrition Facts
Roasted Cauliflower with Salsa Verde
Amount per Serving
Calories
418
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
28
g
Cholesterol
 
64
mg
21
%
Sodium
 
334
mg
15
%
Potassium
 
590
mg
17
%
Carbohydrates
 
10
g
3
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
706
IU
14
%
Vitamin C
 
88
mg
107
%
Calcium
 
67
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cauliflower, egg
Course Main Course, The Canny Cook (book), Vegetables
Cuisine Autumn, British, Vegetarian, Winter
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