Blistered Cauliflower and Brussels Sprouts Salad with 100 years of La Victoria

LA VICTORIA® Brand are celebrating their 100th anniversary. WOW!

To celebrate there are fun events happening in Los Angeles and San Diego . If you can’t make it to the event they have chef created recipes to try using their delicious salsas.

I use their salsas in when I’m in need for a quick meal, the recipes are consistent, authentic and delicious.  This recipe for cauliflower roasted salad is just one of them that highlights the authentic flavors of Mexico.

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.

Instructions
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.

Chef Ruiz is the owner of BLVD 745’s Chicas Tacos in downtown Los Angeles and Public Beer & Wine Shop in Long Beach, CA.