Roasted Cauliflower with Parsley Sauce
The parsley sauce on this cauliflower dish is extremely versatile. "Like pesto, this no-cook green sauce can be used in many ways," writes Michael Schwartz, who offers the recipe in "Michael's Genuine Food"
(Clarkson Potter, $35), written with Joann Cianciulli. "It's awesome spooned over grilled vegetables, fish, chicken pork and lamb or served as a dip for crudités or focaccia. The parsley sauce can be made ahead of time and refrigerated, but is best when blended at the last minute to keep the deep green color."
Roasted Cauliflower with Parlsey Sauce
1 head cauliflower (2 to 3 pounds), cut into florets
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup Parsley Sauce
1 cup firmly packed fresh flat-leaf parsley leaves
3 tablespoons capers, drained and rinsed
2 anchovies in oil, drained
3 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Preheat oven to 450 degrees.
Toss the cauliflower in olive oil before roasting.
Put the cauliflower in a mixing bowl and toss with the oil, salt and pepper. Spread the cauliflower out on a baking sheet. Roast, shaking the pan halfway through cooking, until tender and slightly charred, 40 to 45 minutes.
While the cauliflower is cooking, make the parsley sauce: Put the parsley, capers, anchovies, garlic, pepper and oil in a blender. Purée until the mixture is completely smooth and bright green. The sauce should be wet and slightly soupy in consistency.
When the cauliflower has cooked through, return it to the bowl and toss with the parsley sauce to coat evenly. Serve hot.
Makes 6 servings.
From "Michael's Genuine Food" by Micahel Schwartz and Joann Cianciulli