Instructions

Make the sauce

• Combine the capers, anchovies, parsley, mint, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the olive oil to the herb mixture in a slow, steady stream while whisking constantly to combine. Cover and refrigerate.

Cook the cauliflower and broccoli

• Position two racks and two 12-inch cast-iron skillets in the upper and lower thirds of the oven. Preheat the oven to 500°F. In a large bowl, toss the cauliflower with 3 Tbs. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. In another large bowl, toss the broccoli with the remaining 3 Tbs. olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Carefully remove the skillets from the oven, and put the cauliflower in one skillet and the broccoli in the other. Return the skillets to the oven and roast the vegetables until they are crisp and beginning to char, 10 to 12 minutes, tossing the vegetables and rotating the pans halfway through cooking. Carefully remove the skillets from the oven. Toss the broccoli and cauliflower together, season to taste with salt and pepper and serve topped with the Herby Green Sauce.