Roasted Cauliflower Warmed With Garlic And Anchovy
Roasted Cauliflower Warmed With Garlic And Anchovy
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
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
- 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.