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Roasted cauliflower with anchovy and parsley sauce

Name: Roasted cauliflower with anchovy and parsley sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large cauliflower, cut into large florets; 100ml extra virgin olive oil; Finely grated zest & juice of 1 lemon; 6 anchovy fillets in oil, drained, chopped; 1/4 cup (50g) capers, rinsed, drained, roughly chopped; 1 eschalot, thinly sliced; 1/2 bunch flat-leaf parsley leaves, roughly chopped

3 ratings

15m

35m

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by Silvia Colloca

Cook and author

Oct 29, 2015

Punchy anchovies take this cauliflower salad to the next level.

1 large cauliflower, cut into large florets
100ml extra virgin olive oil
Finely grated zest & juice of 1 lemon
6 anchovy fillets in oil, drained, chopped
1/4 cup (50g) capers, rinsed, drained, roughly chopped
1 eschalot, thinly sliced
1/2 bunch flat-leaf parsley leaves, roughly chopped

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper. Cook cauliflower in a large saucepan of boiling salted water for 3-5 minutes until par-cooked. Drain and return to pan over low heat. Stir for 30 seconds to remove excess water.
2.

Toss cauliflower with 1/4 cup (60ml) oil and 1/2 tsp salt, then place on prepared baking tray, and roast, turning occasionally, for 25-30 minutes until tender and golden.
3.

Meanwhile, to make dressing, place lemon zest and juice, anchovies, capers, eschalot, parsley and remaining 2 tbs oil in a jar, seal, then shake to combine.
4.

Arrange the cauliflower on a platter, drizzle with the dressing and season with freshly ground pepper to serve.