Make Ahead

Cauliflower Fennel Salad with Roasted Lemon & Shallot Salsa Verde

by:
September 19, 2015
3.7
3 Ratings
Cauliflower Fennel Salad with Roasted Lemon & Shallot Salsa Verde
Photo by James Ransom
  • Serves 4
Author Notes

I'm a little obsessed with this Carrot Avocado Salad recipe and its use of roasted citrus to build a sweet, tart dressing. So here, roasted lemon slices and shallots are the start of a salsa verde, which will go atop roasted cauliflower and fennel. —Ali Slagle

What You'll Need
Ingredients
  • 1 cauliflower, cut into smallish florets
  • 1 fennel bulb, stalks removed, bulbs halved lengthwise, core removed, and then cut into 1-inch wedges lengthwise
  • 2 lemons, 1 zested and then halved and the other sliced into 1/2-inch slices and seeded
  • 2 shallots, peeled
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons
    1/2 cup olive oil


  • Salt and freshly ground pepper
  • 1/2 cup parsley
  • 1/4 cup mint
  • 1 anchovy fillet
  • 2 tablespoons capers
  • 1/2 cup arugula
  • 1/2 cup sliced almonds, toasted
Directions
  1. Preheat the oven to 425° F. In a large bowl, combine the cauliflower, fennel, lemon zest and halves and slices, shallots, minced garlic, paprika, olive oil, and a good dousing of salt and pepper.
  2. Spread the mixture on a rimmed baking sheet and bake for 30 minutes, until the cauliflower is golden brown. Cool to room temp.
  3. To make the salsa verde, when the lemon slices and shallots are cool enough to touch, chop them (don't worry about chopping the halves; they'll be juiced). Then make the dressing: In a mortar and pestle (or food processor), mash the parsley and mint to make a paste. Then add the anchovy and capers along with 1 teaspoon each of salt and pepper. Drizzle in 1/2 cup olive oil and squeeze the roasted lemon halves over the mixture. Add the chopped lemon slices and shallots and stir to combine. Check for balance and adjust as you wish.
  4. Transfer the vegetables to a big bowl of plate, add the arugula, and drizzle a few tablespoons of the salsa verde. Toss gently, plate, and scatter the almonds on top before serving.
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7 Reviews

Polly
Polly June 4, 2021
In the ingredients, between the paprika and the olive oil is 3 Tablespoons. 3 Tablespoons of what?
 
Stephanie B.
Stephanie B. March 2, 2018
I think the salsa verde has too many strong, competing flavors. I used meyer lemons, and they still imparted a bitterness to the salsa. I'm glad I didn't use regular pithy lemons. I found adding more anchovies improved the bitterness, but then that threw off the saltiness. The capers were completely lost. I also think the fennel clashed a little with the dressing, and I'm glad I used spinach instead of arugula: I can't imagine adding yet another distinctive flavor to this. But A+ for unique ingredient combos.
 
Cheryl
Cheryl November 21, 2017
Made, but not a fan.
 
gioconda
gioconda November 2, 2017
Thanks! You a man after my own heart ~ Roasted lemons Smoked paprika Toasted almonds Fennel ~ Just say yes ~ Cauliflower is misunderstood but this recipe brings it to another level ~ cheers :)
 
Dineindiva
Dineindiva March 10, 2016
Holy Moley is this good!
 
Marian B.
Marian B. March 4, 2016
YUM
 
ghainskom
ghainskom February 1, 2016
How come no one has commented on/tested this recipe? I loved the roasted lemon element. Had this rolled in a tortilla and loved it!