by Savour
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Savour's Notes:
Expand2 whole pickled jalapeños in escabeche (I like Embasa brand) Ask a question about this ingredient
3 tablespoons cilantro, finely chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
3 tablespoons lime juice Ask a question about this ingredient
4 tablespoons extra virgin olive oil Ask a question about this ingredient
3 whole yellow crookneck summer squash, cut into bite sized pieces. (Zucchini can be substituted) Ask a question about this ingredient
12 ounces cauliflower florets, in bite sized pieces Ask a question about this ingredient
2-4 tablespoons olive oil Ask a question about this ingredient
salt Ask a question about this ingredient
1 cup cooked cranberry beans Ask a question about this ingredient
Combine all ingredients for Salsa Verde. Season to taste, and set aside to let the flavors combine.
Ask a question about this stepPreheat oven to 450.
Ask a question about this stepToss squash and cauliflower in olive oil. You want each piece to be lightly coated in oil.
Ask a question about this stepSpread vegetables on a cookie sheet in a single layer, sprinkle generously with salt and roast until browned and soft — 20-30 minutes. Let cool.
Ask a question about this stepCombine beans and roasted vegetables with salsa verde. Serve at room temperature.
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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
