Roasted Cauliflower Wedges

Ingredients

• 1 large head cauliflower (about 2 pounds)
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Hide ingredients for Salsa Verde, Chimichurri, Romesco Sauce, a vinaigrette, Nuoc Cham, or Beurre Blanc using lemon juice instead of vinegar 1 Salsa Verde, Chimichurri, Romesco Sauce, a vinaigrette, Nuoc Cham, or Beurre Blanc using lemon juice instead of vinegar (opens in new tab) Salsa Verde, Chimichurri, Romesco Sauce, a vinaigrette, Nuoc Cham, or Beurre Blanc using lemon juice instead of vinegar
  • 1 cup packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 3 tablespoons drained capers
  • (Up to 6 anchovy fillets)
  • 2 garlic cloves, chopped
  • 1 tablespoon red wine vinegar or lemon juice
  • ½ teaspoon whole-grain mustard
  • (½ teaspoon red pepper flakes)
  • Salt to taste

  Sub-recipe steps

  1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
  2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.