Roasted Cauliflower with Anchovy Breadcrumbs

Roasted Cauliflower with Anchovy Breadcrumbs
Staff Writer



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.

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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. 


Calories per serving:

147 calories

Dietary restrictions:

Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 8g 12%
  • Carbs 16g 5%
  • Saturated 1g 7%
  • Fiber 4g 15%
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 5g 10%
  • Cholesterol 2mg 1%
  • Sodium 207mg 9%
  • Calcium 66mg 7%
  • Magnesium 30mg 8%
  • Potassium 488mg 14%
  • Iron 1mg 8%
  • Zinc 1mg 4%
  • Phosphorus 89mg 13%
  • Vitamin A 2µg 0%
  • Vitamin C 73mg 122%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 94µg 23%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 33µg 42%
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