Whole Roasted Romanesco, Purple Cauliflower or Broccoli with simple Salsa Verde

SALSA VERDE

• A bunch of parsley from your box (just the leaves, washed)
• All the kale from your box (washed and stem removed)
• White part of 4 spring onions (use the green in another recipe)
• Zest & juice of half a lemon
• Olive oil
• A splash of water
• S & P

1. Place in a food processor: the kale (without the stem), parsley (just the leaves), spring onions, lemon juice and zest, S & P
2. Start blending, adding olive oil slowly, until you achieve the right consistency for you, I prefer it a bit runnier than pesto so I also added at the end 1/4 cup of hot water.
3. Taste! Add some more S & P if needed. Place in a bowl and set aside.

THE MAIN DISH (Cauli or broccoli)

1. Preheat your oven to 200C bake.
2. Trim the outer cauliflower (or broccoli!) leaves (you can roast them too as a snack!) Trim away the base of the stalk a little so it can sit flat on the baking tray.
3. Drizzle with olive oil (make sure is well coated) and plenty of S&P
4. Cover the head with foil and bake for about 45 mins to an hour, depending on the size of the cauliflower/broccoli. (Smaller heads can only take up to around d30 mins)
5. After 45 mins you should check the middle with a skewer. It should be easy to insert. If not, cook for a bit longer.
6. When it feels ready, take the foil off and bake for another 10 mins so it gains a bit of colour/crispiness.
7. Remove from oven, place on your platting dish, drizzle with salsa verde and fresh herbs. You can also top with toasted nuts (almonds, pinenuts, cashews, pumpkin seeds)
8. Bon Apetit!