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Roasted Cauliflower with Anchovy Breadcrumbs Recipe
Nov 20, 2012 @ 12:14 PM
Posted by
Daily Value: 7%
Servings: 12
Posted by
Nutrition
Cal/Serving: 147Daily Value: 7%
Servings: 12
| Fat | 8g | 12% |
| Saturated | 1g | 6% |
| Carbs | 17g | 6% |
| Fiber | 4g | 15% |
| Sugars | 5g | 0% |
| Protein | 5g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 343mg | 14% |
| Calcium | 66mg | 7% |
| Magnesium | 31mg | 8% |
| Potassium | 494mg | 14% |
| Iron | 1mg | 8% |
| Zinc | 1mg | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 73mg | 122% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 93µg | 23% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 28µg | 34% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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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.
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: 12Cuisine: American
