Crispy cauliflower with fresh Salsa Verde is a yummy side dish perfect for a normal week night or for serving to guests. A fresh salsa verde made from chopped herbs, shallots, lemon juice, and olive oil is such an easy trick for dressing up your average plate of roasted veggies.
The cauliflower gets a slightly crispy texture from a light breadcrumb coating, and then is roasted in the oven. If you’d prefer to go low carb or gluten free, you can omit the breadcrumbs and just roast the cauliflower tossed with olive oil and salt, but I like adding a bit of different texture.
1 head cauliflower, cut into small florets
vegan cooking spray (I used Trader Joe’s coconut oil spray)
2 Tbsp lemon juice, divided
1/4 cup Italian breadcrumbs
1/4 cup + 1 Tbsp olive oil
1/4 cup fined diced shallots
3 Tbsp chopped fresh parsley
dash crushed red pepper flakes
Preheat oven to 400 degrees. Prepare baking sheet by lining with foil and drizzling lightly with olive oil (about 1 Tbsp). Place cauliflower florets in a large bowl and coat with cooking spray. Toss with 1/2 Tbsp lemon juice, and then add breadcrumbs and toss again to lightly coat. Arrange florets on the prepared baking sheet and bake for 20 minutes, tossing mid way through. Meanwhile, prepare salsa verde by combining 1/4 cup olive oil, 1 1/2 Tbsp lemon juice, shallots, parsley, and crushed red pepper flakes in a small bowl. Serve by topping cauliflower with salsa verde.