Blistered Brussels and Cauliflower


Created for LA VICTORIA® Brand by Chef Eduardo Ruiz in celebration of 100 Years of LA VICTORIA® Brand.

Topped with refreshing pistou of olive oil, lemon juice, almonds and LA VICTORIA® Salsa Verde, Chef Ruiz has created a healthy addition to your summer menu and the perfect accompaniment to your favorite summer meal.



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Blistered Brussels and Cauliflower

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Recipe Ingredients

  • 1 pound Brussel Sprouts, washed and trimmed
  • 1 head Cauliflower, washed
  • 2 ounces Baby Kale
  • 6 ounces LA VICTORIA® Salsa Verde
  • 2 ounces Almonds, blanched
  • 6 ounces Extra virgin olive oil
  • 2 ounces Queso Añejo
  • 1 whole Lemon, Juiced
  • 1 bunch Fresh Basil, washed
  • 1 bunch Fresh Parsley, washed
  • 1 bunch Cilantro
  • 4 ounces Quinoa, cooked according to package directions Sea Salt, to taste

Cooking Directions

  1. Wash Produce: Before getting started wash all the produce thoroughly. Remove the bottom of the brussels and discard dirty ends. Remove Cauliflower from its core and cut florets into even pieces about an inch long. Wash and set aside to dry.
  2. Toss Brussels and cauliflower in 2 ounces of Extra Virgin Olive oil and season with salt lightly.
  3. Roasting Vegetables: Pre heat your oven to 450. In a large cooking sheet pan place brussels and cauliflower evenly spreading them on the pan, depending on the side of your pan you may have to cook in two batches. Place into oven for 10-12 minutes until your vegetables begins to brown. Remove from oven and set aside allow to cool for 3-5 minutes.
  4. Making La Victoria® Brand Salsa Verde Pistou: In a blender place all herbs (reserve a few for garnishing), queso añejo, olive oil, lemon juice, almonds and La Victoria® Salsa Verde. Blend for about 1 minute. Remove from blender and set aside.