Cibo Bristro’s Roasted Cauliflower with Salsa Verde

Yield: 4-6 servings

Ingredients

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

Salsa Verde:

1 clove garlic

1 Tbs capers

3 anchovies

1 parsley bunch

½ bunch of basil

½ cup (120 mL) extra virgin olive oil

To taste salt and pepper

Preparation

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.