Roast Cauliflower + Lemon Shallot Salsa Verde

• Extra Virgin Olive Oil, Melted Coconut oil or Sesame oil

• EVOO ¼ cup

• Flat leaf parsley

• 1/2 shallot, chopped.  

• 2 anchovies

• Cracked pepper (I like everyday seasoning from TJ)

• Meyer Lemon, zest grated and juice **I also like to sub this for orange muscat vinegar from TJs- cut lemon in half and reserve to roast (if you want to get creative)**see below.

• Generous tablespoon of Dijon mustard OR honey mustard if you want sweetness

• 1 medium cauliflower head.

Preheat oven to 450°F (leave pan in oven). Or Air Fryer at 400. Microwave Cauli for 3 min to soften. Can also par boil or bake. Drizzle with oil of choice + cracked pepper. Add cauliflower to pan. Bake until crisp-tender, about 20 minutes, or 15 minutes in air fryer. If you do not have an air fryerl, GET an air fryer. If you are using oven. Finish in broiler to get crisp / golden / brown for final 3 minutes. You can throw lemon half on sheet pan or in air fryer for final minutes to roast. Squeeze atop cauliflower when you remove from oven. While cauli is baking, on a cutting board rough chop parsley, anchovies, shallot, lemon zest. Add to bowl with EVOO, lemon juice, cracked pepper and Dijon. Mix to combine. Serve atop cauliflower – should be tender enough to pull apart with your hands.

This salsa verde is DELICIOUS on everything – meat, fish, mushrooms, sweet potatoes. Can also add capers (if you love salt or cornichons).