2 ratings

Roasted Cauliflower Warmed With Garlic and Anchovy

A simply seasoned and irresistible side
E. Jason Wambsgans/Chicago Tribune; Joan Moravek/food styling

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.


  • 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 Tablespoons chopped fresh parsley
  • Pecorino Romano cheese, grated, optional


Heat oven to 425.

Trim away cauliflower cores; cut the heads into florets.

Toss with 2 tablespoons olive oil and spread out on a rimmed baking sheet.

Roast until tender and browned in many spots, tossing once or twice, 25 to 30 minutes.

Meanwhile, use a mortar and pestle to mash garlic and salt to a paste.

Drop in pepper and anchovies and mash.

Work in 2 teaspoons lemon juice and 1/4 cup olive oil.

When cauliflower is done, scrape it into a serving bowl. Toss with anchovy sauce.

Taste and add lemon juice or olive oil if needed.

Sprinkle with chopped parsley and a little cheese, if you like.