Roasted Cauliflower with Salsa Verde

I was just in New Orleans with my husband, and I enjoyed some fine, fine food. Beignets, oyster po' boy, shrimp and grits, boudin balls, grilled oysters, banana pudding...and that was just the first day. As you might imagine, we need a bit of a detox around here. Things are going to be veggie heavy and carb light for awhile. Anyway, I have a real gift for voracious magazine reading while on the plane (sans kids of course), and I managed to thumb through 5 on the way down and 4 on the way back up to MN. I tore this cauliflower recipe out of the October issue of Health and was dying to try it. I know, I know, who is "dying" to try a cauliflower recipe? Well, me. Cauliflower is one of those foods that I thought I hated until I grew up and got my act together. When cauliflower is done right, it is outstanding. And this cauliflower? It's down right amazing. If you think you hate cauliflower, try it anyway. You just might be pleasantly surprised.

Cauliflower with Salsa Verde

-adapted from Health, October 2014

• 1 medium head of cauliflower, cored and cut into bite sized pieces (approx 5 cups)
• 6 T. olive oil, divided
• 3/4 t. kosher salt
• 1/2 cup chopped fresh parsley
• 1/4 cup sliced green onions (supposed to use chives, I forgot to buy some...green tops of scallions worked just fine)
• 1 T. capers, drained and chopped
• zest of 1 lemon
• 1 t. Dijon mustard
• 1/4 t black pepper
• 8 large green olives, roughly chopped (about 1/3 cup)

Preheat oven to 425. Drizzle cauliflower with 2 T olive oil and 1/2 t. salt and toss to coat. Spread in a single layer on a baking sheet and roast, turning once or twice, until tender and browned (but not mushy), 20-25 minutes. Meanwhile, stir parsley, capers, chives or green onions, Dijon, lemon zest, pepper, and remaining 1/4 t salt together in a small bowl. Stir in remaining 4 T. olive oil and green olives. Drizzle salsa verde over cauliflower and toss to coat. Serve warm or at room temperature.