Indulge in a culinary delight with our exquisite recipes featuring cauliflower as the star ingredient. From the classic Cauliflower with Anchovy Caper Sauce to the innovative Roasted Cauliflower Steaks with Chimichurri, our collection offers a diverse range of flavors and textures that will tantalize your taste buds. Embark on a culinary journey where the humble cauliflower is transformed into a symphony of taste with our expertly crafted recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
BLISTERED CAULIFLOWER WITH GARLIC, CHILI, AND ANCHOVY
Who knew mild-mannered cauliflower could be so off-the-charts tasty? Roasting at a high heat brings out its sweet, crispy, caramelized goodness. Toss with the assertive flavors of anchovies and garlic, and you have a crave-worthy side dish. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Breadcrumbs, part 1: Preheat broiler. Position the oven rack two rungs from the top. Place torn bread on a rimmed baking sheet in an even layer, then place sheet under the broiler. Cook 4-5 minutes, until bread is dried out and lightly toasted. Remove and set aside.
- Cauliflower: With the broiler still on, heat a rimmed baking sheet on the same rack under the broiler. Meanwhile, cut the cauliflower into quarters, then into ¼-inch slices. Break up the larger pieces (don't worry if smaller pieces fall off). Place the cut cauliflower into a large bowl and drizzle with olive oil. Sprinkle the salt over the bowl from a height of 8-10 inches. Toss cauliflower and place on the pre-heated baking sheet in an even layer. Return the sheet to the broiler and cook 15 minutes, stirring every 5 minutes or so to allow color to develop.
- Garlic paste: Smash the garlic clove with the flat side of a knife, then finely chop it. Sprinkle with ½ teaspoon salt and continue chopping. Place the heel of your hand on top of the flat side of the knife and smash the garlic-salt mixture. The mixture will look wet as it releases oils; after a minute, it will become smooth, yielding garlic paste. Put into a small jar and set aside.
- Anchovy paste: Just as you did with the garlic, finely chop the anchovies, sprinkle on ½ teaspoon salt, then chop the salt and anchovies together. Again, use the flat side of the knife to smash the mixture into a paste, then add it to the jar along with the garlic paste.
- Dressing: To the garlic and anchovy paste, add ¼ cup olive oil, chili flakes, and lemon zest. Cover and shake, about 30 seconds. Taste to adjust seasonings and set aside.
- Breadcrumbs, part 2: Place the dried bread between two sheets of parchment paper in an even layer. Using a rolling pin, roll over the top layer of parchment paper and crush the bread to a medium consistency. Add 2 tablespoons olive oil to a medium skillet over medium-low heat. When oil is hot and shimmering, add the breadcrumbs, toss to coat, and toast, 3-4 minutes. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble: Put the blistered cauliflower in a large bowl. Toss with half of the dressing. (The rest will keep in the covered jar up to a week; use on fish, grilled vegetables, or as the base of a vinaigrette.) Then place the cauliflower back on the baking sheet and put under the broiler for 2-3 minutes. To serve, place the cauliflower on a platter and top with breadcrumbs and parsley.
CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES
In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which is optional, may seem like a bit much given all the other salty, briny ingredients, but its punch does a lot to bring everything together.
Provided by Alison Roman
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
- Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
- Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams
CAULIFLOWER WITH ANCHOVY CAPER SAUCE
Make and share this Cauliflower With Anchovy Caper Sauce recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 quarts salted water to boil in a deep skillet. Add cauliflower; cook until tender 2-3 minutes.
- Place remaining ingredients in a serving bowl; add 1/3 cup cauliflower cooking water and mix. Drain cauliflower; add to sauce and toss.
Nutrition Facts : Calories 52.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 8.5, Sodium 657, Carbohydrate 6.7, Fiber 3.2, Sugar 2.8, Protein 5.4
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
Provided by David Tanis
Categories vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
- Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
- In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
- Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
- Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
- To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE
Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce
Provided by jospizarro
Categories Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
- Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
- Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
- Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
- Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.
Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
Tips:
- Choose the right cauliflower: Look for a cauliflower that is compact and heavy with tightly packed florets. Avoid any cauliflower that has brown spots or bruises.
- Trim the cauliflower properly: Remove the leaves and the tough outer core from the cauliflower. Cut the cauliflower into florets of about 1-inch in size.
- Steam the cauliflower: Steaming is the best way to cook cauliflower for this recipe. It helps to retain the cauliflower's nutrients and flavor. You can steam the cauliflower in a steamer basket over a pot of boiling water or in a microwave.
- Make sure the anchovy-caper sauce is well-blended: Use a blender or food processor to blend the anchovies, capers, garlic, olive oil, lemon juice, and parsley until smooth. This will help to create a flavorful and creamy sauce.
- Serve the cauliflower immediately: Once the cauliflower is steamed, serve it immediately with the anchovy-caper sauce. This will help to prevent the cauliflower from becoming soggy.
Conclusion:
This cauliflower with anchovy-caper sauce is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The anchovy-caper sauce adds a salty and briny flavor to the cauliflower that is sure to please your taste buds. So next time you are looking for a healthy and flavorful side dish, give this recipe a try.
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