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
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Faderera Benjamin
[email protected]This dish was not what I expected, but it was still good.
Gambir Khanal
[email protected]This dish was okay, but I've had better.
Diana Stepanuk
[email protected]I would not make this dish again.
Jason matt
[email protected]This recipe was too complicated and time-consuming.
Taim LaL
[email protected]I didn't care for the combination of flavors in this dish.
H M Mehedi Hasan
[email protected]The cauliflower was a bit undercooked for my liking.
Namuli Jane
[email protected]This dish was a bit too salty for my taste.
Samjana
[email protected]I highly recommend trying this recipe. It's a great way to enjoy cauliflower in a new and exciting way.
Doris Mbamali
[email protected]This dish is also really versatile. You can add different vegetables, herbs, and spices to customize it to your own taste.
Sadman Shakib
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper. It's healthy, delicious, and easy to make.
Sumitra sunuwar
[email protected]I served this dish over rice, and it was a great way to soak up all the delicious sauce.
John Mcgonigle
[email protected]This dish is a great way to use up leftover cauliflower. I had some roasted cauliflower that I didn't know what to do with, and this recipe was the perfect solution.
faizan aleem
[email protected]I used kalamata olives instead of green olives, and they worked really well. I think the briny flavor of the kalamata olives complemented the cauliflower and anchovies perfectly.
MONIR HOSSIN
[email protected]I'm not a huge fan of anchovies, but I actually really enjoyed them in this dish. They added a nice salty flavor without being overpowering.
Demons Row
[email protected]I had never cooked cauliflower this way before, but I'm so glad I tried it. It was so easy to make and turned out perfectly.
Sm Nodir
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved the unique flavors and textures.
Faisal Ahmed
[email protected]This dish was absolutely delicious. The charred cauliflower had a smoky, slightly sweet flavor, and the anchovies, capers, and olives added a salty, briny tang. I loved the contrast of textures between the crispy cauliflower and the soft, briny ancho