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Whole-Roasted Cauliflower With Anchovies & Capers

Whole-Roasted Cauliflower with Anchovies & Capers

Don’t cover the cauliflower with tinfoil as it darkens in the oven — it’s the deep color that makes the flavor so interesting.

Ingredients


Serves 6

  • 1 large head cauliflower
  • 1⁄2 cup olive oil, divided
  • Salt and freshly ground pepper
  • 1⁄3 cup finely chopped parsley
  • 2 tbsp lemon juice
  • 2 tbsp chopped capers
  • 5 anchovy fillets, chopped
  • 1 tsp chopped garlic
  • Pinch dried chili flakes

Directions

Prepare And Cook Cauliflower

  1. Preheat oven to 450°F.
  2. Remove leaves from cauliflower and discard. Cut out small portion of core, leaving head intact.
  3. Place cauliflower into greased 9″ cake pan. Brush with 2 tbsp olive oil, allowing oil to absorb into cracks. Season with salt and pepper. Bake for 50 minutes to 1 hour, or until top is crispy with charred tips and cauliflower is tender.

Make Sauce 

  1. Stir remaining ingredients with remaining oil. Slice cauliflower into wedges and serve drizzled with sauce.

Source

House & Home October 2015

  • Photographer Donna Griffith
  • Stylist Ashley Denton
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