Ingredients
- 200g French beans, trimmed
- Leaves and stalks from 1 cauliflower (about 100g), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 anchovy fillets, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- Black pepper, to taste
For the Roasted Veggies:
- 200g French beans, trimmed
- Leaves and stalks from 1 cauliflower (about 100g), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Anchovy Vinaigrette:
- 4 anchovy fillets, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
Preheat your oven to 200°C (fan-assisted).
In a large bowl, toss the French beans and cauliflower leaves and stalks with 2 tablespoons of olive oil. Season generously with salt and pepper. Spread the vegetables evenly on a lined baking tray in a single layer.
Roast the veggies in the preheated oven for 15-20 minutes, turning halfway through, until the French beans are tender and the cauliflower leaves are crispy around the edges.
While the vegetables are roasting, prepare the vinaigrette. In a small bowl, combine the finely chopped anchovy fillets, crushed garlic, and lemon juice. Slowly whisk in 3 tablespoons of olive oil until emulsified. Season with freshly ground black pepper to taste (no need for salt, as the anchovies are salty).
Once the veggies are roasted, transfer them to a serving dish while still hot. Drizzle the anchovy vinaigrette over the roasted vegetables, making sure to coat them well.