2-3 cauliflowers florets, cut into bite-sized pieces
3 Tbs (45 mL) extra virgin olive oil
1 Tbs salt
1 tsp black pepper
85 g Pecorino Romano
1 clove garlic
1 Tbs capers
1 parsley bunch
½ bunch of basil
½ cup (120 mL) extra virgin olive oil
To taste salt and pepper
- Preheat oven to 375º F. Place cauliflower in a bowl, toss with salt, pepper and olive oil.
- Place on baking sheet, bake in oven for 30 to 45 minutes, or until cauliflower is tender and golden on the outside.
- Put all ingredients for salsa verde in a food processor. Chop until well mixed.
- Spread a few spoonfuls of salsa verde on a plate. Place roasted cauliflower on top. Finish with a few splashes of salsa on top, and grated Pecorino Romano.