Roasted Cauliflower And Broccoli With Salsa Verde

• 3/4 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)
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• 3 anchovy fillets, minced
• Juice of 1/2 lemon
• 1 cup coarsely chopped Italian parsley leaves

1. Heat oven to 350 degrees.
2. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes.
3. Leave oven on.
4. When almonds have cooled, chop coarsely.
5. Meanwhile, in a large bowl, toss broccoli and cauliflower with 2 tablespoons olive oil, salt and pepper.
6. Spread on two baking sheets and roast until tender, 30 to 40 minutes.
7. In a large bowl, mix shallot and vinegar and set aside for 5 minutes.
8. Whisk in anchovies, lemon juice, remaining 1/2 cup olive oil, and salt and pepper to taste.
9. Stir in almonds and parsley.
10. Remove vegetables from oven, add to bowl and toss with sauce.
11. Taste and add more salt, pepper, vinegar or lemon, if needed.
12. Serve warm or at room temperature.

almonds, head broccoli, head cauliflower, extra virgin olive oil, salt, freshly ground black pepper, shallot, red wine vinegar, anchovy, lemon, italian parsley

Taken from cooking.nytimes.com/recipes/11350 (may not work)