Roasted Brussel Sprouts and Cauliflower Salad

I made this Roasted Brussel Sprouts and Cauliflower Salad with a delicious creamy salsa verde sauce. I made it in under 20 minutes and we ate it in under 5! It has a nice crunch and serving it over a bed of quinoa would make a light and fabulous meal on a Meatless Monday or enjoy it as summer side next time you grill!

The makers of LA VICTORIA® Brand is celebrating 100 years with dinner celebrations  along the West coast. Since 1917, their iconic flavors have helped celebrate the creative culinary spirit of those who seek new flavor experiences. This recipe comes from Chef Eduardo Ruiz, who will be featuring this recipe at the Los Angeles event. (Also check out the San Diego event too.) 

Here are some of the currently featured LA VICTORIA® Brand salsas and hot sauces. So yummy, you should try the all!

Roasted Brussel Sprouts and Cauliflower Salad

Ingredients:

• 1 pound Brussel Sprouts, washed and trimmed
• 1 head Cauliflower, washed
• Salt & Pepper, to taste
• 6 ounces LA VICTORIA® Salsa Verde
• 2 ounces Almonds, blanched
• 6 ounces Extra virgin olive oil, divided 
• 2 ounces Queso Añejo (Can sub Cotija or Parmesan)
• 1 whole Lemon, Juiced
• 1 bunch Fresh Basil, washed
• 1 bunch Fresh Parsley, washed
• 1 bunch Cilantro
• Baby Kale (or Mixed Baby Greens for Salad)
• Cooked Quinoa (optional)

Directions:

• Preheat oven to 450deg.
• Wash, cut and trim Brussel Sprouts and Cauliflower, then pat dry.
• Line a shallow baking sheet with parchment paper.
• Lightly coat Brussel Sprouts and Cauliflower with up to 2 oz. olive oil, salt & pepper.
• Arrange Brussel Sprouts and Cauliflower on baking sheet, spread apart.

• Roast in oven 15-20 minutes (original recipe calls for 10-15 minutes, but I prefer these veggies a bit more tender and golden.
• While veggies are roasting, prepare the sauce.

• Add 4 oz olive oil, Salsa Verde, Almonds, Lemon Juice, Cheese (I used Parmesan), Basil, Parsley and Cilantro in a blender. Blend until smooth.
• Remove from blender and set aside.
• Remove Brussel Sprouts and Cauliflower from oven and allow to cool for 5-10 minutes before saving.

If you will serve as a traditional salad, arrange greens on a plate and top with roasted veggies. Drizzle the sauce over the top and serve. Or you can serve the roasted Brussel Sprouts and Cauliflower over quinoa. Drizzle sauce over the top and enjoy! This salad is very tasty and we loved it. We ate it alongside crab cakes and they paired well together. I think next time I would add cherry tomatoes and shavings of Cotija or Parmesan to this salad. YUM!

The sauce reminds me of a “pesto”, though Chef Ruiz calls it a “pistou”. It tastes fresh and delicious! It was a perfect accompaniment to this dish, but I would also use it on fish tacos, grilled chicken, shrimp and asparagus, to name a few. What other dishes would you use this sauce with? 

Again, don’t forget check out the LA VICTORIA® Brand website to learn more about the west coast recipes, events taking place in honor of the 100 Years of LA VICTORIA®!

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