Fish Cakes With Salsa Verde and Roast Cauliflower Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds cauliflower florets
• 1/2 cup plus 1 tablespoon everyday olive oil, divided, plus more as needed
• Kosher salt and freshly ground black pepper
• 2 cups lightly packed cilantro leaves
• 1 1/2 cups lightly packed mint leaves
• 3 scallions, trimmed and thinly sliced
• 3 tablespoons red or white wine vinegar
• 1 medium shallot (or 1/4 large red or yellow onion), finely chopped
• 1/4 cup whole milk
• 2 large eggs