char-grilled baby cauliflower with salsa verde

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Salsa verde is a classic Italian sauce, traditionally made with anchovies but this flavour-packed vegan version works perfectly against the lovely intensity of the chargrilled cauliflower.

Ingredients

2 baby cauliflowers, about 100 g each
2 tbsp extra virgin olive oil

For the Salsa Verde:
200 ml extra virgin olive oil
15 g fresh basil leaves
10 g fresh parsley
1 clove garlic, roughly chopped
1 tsp capers, drained
juice of 1 lemon
½ tsp maple syrup

Instructions

View the full recipe at The Circus Gardener’s Kitchen →