Cauliflower with Anchovy Oil and Crispy Capers

Name: Cauliflower with Anchovy Oil and Crispy Capers
Total time: 30 min
Yield: Serves 4
Ingredients: ½ cup (25 g) roughly chopped flat-leaf parsley; 1 tablespoon lemon zest; Flaky salt, for finishing (optional); 3 cloves garlic, thinly sliced; 3 tablespoons capers, rinsed well if in salt; ½ teaspoon crushed red pepper flakes; 4 anchovy fillets, roughly chopped; Kosher salt and freshly ground black pepper; 1 medium head cauliflower, cut into small florets that include the core and tender stems; ⅓ cup (75 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

This gal loves a brassica and particularly has a thing for roasted cauliflower. While the cauliflower cooks, the capers are basted in olive oil until they become crunchy, and then everything is tossed together in the very best oil—that is, one with anchovies and hot pepper flakes. Honestly most any vegetable does well after a quick romp around in that. This dish would also work well with its family members broccoli or Romanesco. Serve it alongside Chicken Quin