I wouldn’t blame you if you’ve never enjoyed cauliflower before. You know, that white veggie on a fresh vegetable platter that nobody ever touches. I understand completely those of you who have wondered “what on earth is that? It looks kind of like broccoli but it is white.” Yes this vegetable is a bit more difficult to decode but trust me when I say that after trying this recipe I’m about to share with you, you’ll think twice when looking at this strange vegetable. In this post, I’m going to show you that cauliflower can actually taste delicious and even sweet (if you can believe it) when prepared correctly. Another less appreciated ingredient that will be taking a starring role in this recipe is anchovies. Today we are going to make roasted cauliflower with anchovy sauce.
I am so excited about this recipe because I wasn’t able to make this dish when I was on my vegan kick. I also happen to love cooking with anchovies—they are salty and bring a depth of flavor to foods that salt on its own can’t do. This recipe is all about preparation. Do it right and next time you see cauliflower or anchovies, your first impulse won’t be to run in the opposite direction.
1-2 heads of cauliflower
1 ½ cup of sliced white button mushrooms
1/4 -1/3 cup Panko or regular bread crumbs
3-5 anchovy filets soaked in olive oil
1-2 cloves of garlic
6-8 Tbsp olive oil
2-3 Tbsp lemon juice
1-2 Tbsp capers
Pepper to taste
Preheat the oven to 350 degrees. Meanwhile take the head of cauliflower and cut the bottom part of the stem and leaves off, rinse the bulb and dry. Cut all the florets off the stem. I’ve included a video to show how this is done
Take a baking sheet, line with aluminum foil. Toss the florets with 3 Tbsp of olive oil and place on the baking sheet. Cook in the oven for about 30 minutes then flip and put back in the oven for about 20 minutes or until cauliflower gets a nice brown color to it. Remove from the oven and let sit. In a skillet, heat 1 Tbsp of olive oil and 1 anchovy filet on medium heat. Add mushrooms when skillet gets hot and sauté until tender. Lemon juice or more olive oil can be added if more liquid is needed to break down the mushrooms. Once tender, remove from heat and add to cauliflower. Take the same skillet and put back on medium heat. Add the Panko or bread crumbs and cook until browned then set aside.
To make dressing: combine 3 Tbsp olive oil, 2 Tbsp lemon juice, 3-4 anchovy filets (depending on your preference) and 1-2 cloves of garlic. Mash all ingredients together until anchovy filets are completely incorporated and broken up completely (you don’t want noticeably visible anchovy chunks).
Add dressing, cauliflower, mushrooms, Panko/bread crumbs and capers all together. Serve and enjoy.
Perfect for the fall: the flavors in this dish are rich and homey, the cauliflower is meaty and this dish is a perfect accompaniment to any main whether it is fish, meat or poultry. You could also easily incorporate this dish into a pasta or salad, just make extra dressing.
On this particular night I made this dish to accompany a pizza, random I know but sometimes you just gotta get weird.