Roasted Cauliflower Salad with Salsa Verde
Author: Laura Henry-Zoubir
- 1 head of cauliflower, slice ½” thick into 4 slices
- 1 cup parsley, cleaned and packed
- ½ cup cilantro, cleaned and packed
- 2 scallions, trimmed and sliced
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 Tbs red onion, minced
- 1 Tbs capers, drained from brine
- ¼ tsp kosher salt
- Fresh ground black pepper, to taste
- 1 Tbs extra-virgin olive oil
- ¼ tsp garlic, minced
- 2 clementines, peeled and segmented
- ½ pomegranate, seeds removed
- ½ cup pepitas (pumpkin seeds)
- Slice the cauliflower into ½” thick slices (reserve the bits that don’t hold together for another dish).
- Arrange the cauliflower slices on a baking sheet and drizzle with 2 tablespoons of olive oil.
- Roast at 400 degrees for about 25 minutes until the cauliflower is slightly tender and starting to caramelize.
- Remove from oven and allow to cool slightly.
- Salsa verde: for an authentic salsa verde, use a mortar and pestle (or use a food processor). Grind parsley, cilantro, scallions, lemon juice and zest, onion, capers, salt, pepper, olive oil and garlic into a paste.
- Assemble Salad: Gently toss cauliflower with ½ of the salsa verde; add more as needed. Add clementines, pomegranate seeds and pepitas; gently toss and serve.