Whole-Roasted Cauliflower With Anchovies & Capers

Recipe By:  Kristen Eppich
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
  • 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 Yield:  6

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.

Photographer:
Donna Griffith
Source:
House & Home October 2015
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