Cauliflower Bites with Roasted Lemon Salsa Verde
Cauliflower florets are tossed with olive oil and salt and roasted until crispy. Handfuls of fresh herbs, bits of roasted lemon, olive oil and anchovies make an additive sauce.
Servings Prep Time
8people as an appetizer 20minutes
Cook Time
30 – 40minutes
Servings Prep Time
8people as an appetizer 20minutes
Cook Time
30 – 40minutes
Ingredients
Cauliflower Bites
Roasted Lemon Salsa Verde
Instructions
For the Cauliflower Bites
  1. Preheat the oven to 375ºF. Cut cauliflower into florets that are all about the same size. Pat dry with a clean towel. Place in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Arrange the florets in a single layer on rimmed baking sheet, making sure the florets are not touching. (If the pan is crowded, the cauliflower will steam instead of roasting up brown and crispy.) Bake until starting to brown and tender all the way through. (Test by passing a knife through one of them.) This will take between 20 and 40 minutes, depending on the size of the florets and your oven.
For the Roasted Lemon Salsa Verde
  1. Preheat the oven to 400ºF. Place the oven rack on its lowest level.
  2. Using a sharp knife, slice the lemons into 1/4-inch rounds. Remove and discard the seeds from each slice and discard the two end pieces from each lemon (or save them to make lemon-infused water.)
  3. Put the lemon slices in a single layer on a baking sheet lined with parchment paper or a silicon mat. Roast for 15 to 20 minutes, or until the lemons are browned in some places but still soft. Be careful not to let them burn. (If you don’t have parchment or a silicon mat, just be sure to flip the lemon slices over as soon as they come out of the oven; otherwise they will stick to the baking sheet.)
  4. Remove the baking sheet from the oven. Set the lemons aside until they are cool enough to touch.
  5. Place the lemon slices on a cutting board and roughly chop. Transfer the lemons and their juice to a small bowl.
  6. Place the herbs in the bowl a food processor fitted with a metal blade or the jar of a blender. Add the salt and anchovies. Mash the garlic cloves against a cutting board using the side of a large knife and add to the herbs. (If salt sensitive, use half of the salt called for and add more if needed.)
  7. Scrape down the sides of the food processor or blender. With the motor running, gradually add the remaining olive oil through the feed tube.
  8. Transfer the salsa to a medium bowl. Stir in more oil if necessary to achieve a loose, spoonable salsa. Stir in the chopped lemons and capers.
Recipe Notes

Instead of roasting in the oven, you can grill the lemon slices over medium heat. Makes about 2 cups of roasted lemon salsa verde and can be made up to one day in advance. Refrigerate the salsa in a covered container until you are ready to use it. Bring it to room temperature and stir to recombine ingredients before using. Leftover roasted lemon salsa verde can be used as a condiment for grilled meat and fish, roasted vegetables, or dolloped on soups and stews. Keep in the refrigerator for up to 5 days; it may lose its vibrant color but will still be delicious.

Share this: