Roasted Cauliflower with Garlic and Anchovies

| March 23, 2011 | 2 Comments
  • 2 Comments

cauliflower

Huh. Cauliflower. Who knew it could be so delicious?

The first time I went to the Berkeley Bowl, I remember marveling at the array of orange cauliflower (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and purple cauliflower (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.

Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening — I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It’s been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal.

Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It’s the Grade A olive oil they use. That, and invoking la bella vita into their kitchens, no doubt. This particular contorno of cavolfiori was robust and full of flavor. Florets of cauliflower were roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.

cauliflower

I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with all things anchovy (and all things salty for that matter), so I’ve been buying in bulk these little tins of Italian anchovies packed in olive oil.

Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy “sauce” coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes.

The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you’ve got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste.

Recipe: Roasted Cauliflower with Garlic and Anchovies

Summary:
Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings

roasted cauliflower

Ingredients

  • 1 head of cauliflower
  • 3 cloves of garlic, peeled and smashed
  • juice of 1/2 lemon
  • 2 oz container of anchovies packed in oil
  • 1/4 cup panko breadcrumbs
  • 1/4 cup parmigiano
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 F.
  2. Cut cauliflower into florets and rinse thoroughly.
  3. In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they’re packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don’t let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.
  4. Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you’re using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).
  5. Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.
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Category: Bay Area Bites Food + Drink, recipes

About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
  • http://marcsala.blogspot.com/ Marc

    Have you done any experiments to see what kind of cooking vessel works best?

    I like roasted cauliflower quite a bit, but have trouble getting it consistently golden brown. I typically toss the cut-up cauliflower with oil then put it on a metal sheet pan. But it only sometimes gets the golden brown hue on the edges that I’m looking for.

  • http://lickmyspoon.com Stephanie

    Hi Marc,

    I use a Pyrex casserole dish or sheet pan. I find that high heat of 450 F works best; if you’re already doing that, try increasing your cooking time to get the golden brown. Good luck!