Roasted Cauliflower Warmed With Garlic And Anchovy

Roasted Cauliflower Warmed With Garlic And Anchovy
4.5 from 2 ratings
Fill 202 Print
You've probably had roasted cauliflower before, but you've never had it quite like this. Garlic, anchovies, lemon and parsley make for a simple yet satisfying side.This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 45 minutes
Ingredients
  • 2 firm heads cauliflower
  • olive oil
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 6 anchovy fillets
  • freshly squeezed lemon juice
  • 2 tablespoon chopped fresh parsley
  • pecorino romano cheese, grated, optional
Directions
  1. Heat oven to 425.
  2. Trim away cauliflower cores; cut the heads into florets.
  3. Toss with 2 tablespoons olive oil and spread out on a rimmed baking sheet.
  4. Roast until tender and browned in many spots, tossing once or twice, 25 to 30 minutes.
  5. Meanwhile, use a mortar and pestle to mash garlic and salt to a paste.
  6. Drop in pepper and anchovies and mash.
  7. Work in 2 teaspoons lemon juice and 1/4 cup olive oil.
  8. When cauliflower is done, scrape it into a serving bowl. Toss with anchovy sauce.
  9. Taste and add lemon juice or olive oil if needed.
  10. Sprinkle with chopped parsley and a little cheese, if you like.
Recommended