Cauliflower with Salsa Verde

cauliflower-salsa-verde Photo: Sang An


  • 1 medium head cauliflower, cored and cut into bite-size florets (about 5 cups)
  • 6 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
  • 1/4 cup chopped fresh chives
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon Dijon mustard
  • Grated zest of 1 lemon
  • 1/4 teaspoon freshly ground black pepper
  • 8 Cerignola or other large green olives, pitted and coarsely chopped (about 1/3 cup)


1. Preheat oven to 450°F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.

2. Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)

3. Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 246
Fat per serving: 22g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 12g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 606mg
Calcium per serving: 66mg

Good to Know

When picking cauliflower at the store, look for orange or purple varieties—they're both rich in antioxidants.

This Recipe Is

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).