RECIPE TWENTY SIX: Monday September 26th - roasted cauliflower and broccoli

BACK STORY:
Another New York Times recipe, this one combines my favorite roasted veggies in sauce with almonds. Sounded easy and like a perfect recipe for a cool rainy night.

NOTES:
The recipe calls for anchovies but I added capers, otherwise I followed it exactly. The roasted almonds added a subtle smoky flavor which was unexpected and good. I would cut out some of the oil - adding a bit more to roast the veggies, and very little in the dressing. I also used an onion instead of shallot, and a full lemon.

STARS: 
5 out of 5. Easy to assemble ingredients, quick to put together, and the flavors were delicious. I ate it plain but bet it would be delicious on top of couscous or other grains, or as a side with a veggie burger or tofu. Can't wait to make again!

RECIPE:
https://cooking.nytimes.com/recipes/11350-roasted-cauliflower-and-broccoli-with-salsa-verde

• ¾ cup whole shelled almonds
• 1 large head broccoli, cut into florets (about 1 pound florets)
• 1 large head cauliflower, cut into florets (about 1 pound florets)
• 10 tablespoons extra virgin olive oil, divided
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper, plus more for dressing
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• 3 anchovy fillets, minced
•  Juice of 1/2 lemon
• 1 cup coarsely chopped Italian parsley leaves

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  Nutritional Information

PREPARATION

1. Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
2. Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
3. In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
4. Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.