Roasted Cauliflower with Anchovy Breadcrumbs

Roasted Cauliflower with Anchovy Breadcrumbs
Staff Writer
Cauliflower

Stock.XCHNG/YaaL

Cauliflower

It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich — and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy breadcrumb topping.

See all cauliflower recipes.

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Ingredients

For the anchovy breadcrumbs

  • 1/4  Cup  extra-virgin olive oil
  • anchovy fillets, rinsed and chopped finely
  • cloves garlic, chopped finely
  • shallot, peeled and diced
  • 1  Cup  fresh breadcrumbs

For the cauliflower

  • heads cauliflower
  • 8-10 fresh sage leaves, chopped roughly
  • Zest of 2 lemons
  • 2  Teaspoons  sugar
  • 2  Tablespoons  extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions

For the anchovy breadcrumbs

Heat the olive oil in a sauté pan set over medium heat. When the oil shimmers, add the anchovies, garlic, shallot, and breadcrumbs. Cook until golden, 5-7 minutes.

For the cauliflower

Preheat the oven to 400 degrees.

Break the cauliflower into florets and toss in a bowl with the sage, lemon zest, sugar, and olive oil. Season with salt and pepper, to taste, and spread out on a large baking sheet. Place in the oven and cook until tender and golden, about 20-25 minutes. Then, remove from the oven and transfer to a large bowl. Toss together the cauliflower and breadcrumbs and serve on a warmed platter. 

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
1g
4%
Cholesterol
13mg
4%
Carbohydrate, by difference
1g
1%
Protein
5g
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
2mg
0%
Choline, total
15mg
4%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
8µg
15%
Sodium, Na
10mg
1%
Water
11g
0%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.