LA VICTORIA® Brand are celebrating their 100th anniversary. WOW!
I use their salsa in recipes as they are consistent, authentic and delicious. This recipe for cauliflower roasted salad is just one of them that highlights the authentic flavors.
For the roasted vegetables
1 pound Brussels sprouts loose leaves removed
1 small head cauliflower separated into florets
2 Tablespoons olive oil
salt and pepper to tasteto taste
For the Salsa Verde
1 cup fresh basil leaves
1 cup fresh cilantro
1/4 cup LA VICTORIA® Green Taco Sauce (mild)
2 Tablespoons lemon juice
2 Tablespoons extra virgin olive oil
3’Tablespoons pepita or pumpkin seeds soaked in warm water for an hour
salt to taste as needed.
Preheat the oven to 400 degrees F. While the oven heats, prep the veggies.
Line a large baking sheet with parchment paper.
Toss the Brussels sprouts and cauliflower with the olive oil, salt and pepper. Spread the vegetables out on the baking sheet in a single layer.
Roast until the vegetables begin to brown, about 15 to 20 minutes. Meanwhile blend the ingredients for the sauce till smooth.
Remove the vegetables from the oven.
To serve, place the vegetables in a serving dish and drizzle with the Salsa Verde Pistou or serve as a dipping sauce on the side. Both options are great.