Roasted Cauliflower with Anchovy Breadcrumbs Recipe


Nutrition

Cal/Serving: 148
Daily Value: 7%
Servings: 12

Fat8g12%
Saturated1g6%
Carbs17g6%
Fiber4g16%
Sugars5g0%
Protein5g10%
Cholesterol2mg1%
Sodium207mg9%
Calcium72mg7%
Magnesium32mg8%
Potassium492mg14%
Iron2mg8%
Zinc1mg4%
Vitamin A48IU1%
Vitamin C73mg122%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg8%
Niacin (B3)2mg9%
Vitamin B60mg16%
Folic Acid (B9)95µg24%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K40µg50%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Cauliflower
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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
  • 8 anchovy fillets, rinsed and chopped finely
  • 3 cloves garlic, chopped finely
  • 1 shallot, peeled and diced
  • 1 cup fresh breadcrumbs

For the cauliflower :

  • 2 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. 

Recipe Details

Adapted from "Thanksgiving: How to Cook It Well" by Sam Sifton (Random House, 2012)

Servings: 12
Cuisine: American

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