Roasted Cauliflower with Anchovy Dressing

Name: Roasted Cauliflower with Anchovy Dressing
Yield: Serves 6
Cuisine: Italian
Ingredients: ⅓ cup large capers, drained; Kosher salt and freshly ground black pepper, to taste; 1 head cauliflower, cut into florets; 6 anchovies, mashed into a paste; 3 tbsp. fresh lemon juice; ¾ cup extra-virgin olive oil; ¼ cup fresh flat-leaf parsley leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

The bright, briny flavors of anchovies and capers, combined with fresh lemon juice and parsley, lend a refreshing salinity to this dish, balancing the sweeter caramelized notes of the roasted cauliflower.

Ingredients

1 head cauliflower, cut into florets
¾ cup extra-virgin olive oil
Kosher salt and freshly ground

Method

Heat broiler. Place cauliflower florets on a baking sheet and toss with ¼ cup oil, the salt, and pepper; broil, 4″ from heat, stirring as needed, until cauliflower is chewy and slightly charred, about 10 minutes. Transfer to a serving platter and keep warm.
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