Best 6 Roasted Cauliflower With Anchovy Capers And Fresh Thyme Recipes

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Indulge in the delectable flavors of roasted cauliflower transformed into an extraordinary dish with anchovies, capers, and fresh thyme. This symphony of flavors is a culinary masterpiece, perfect for vegetarians and seafood enthusiasts alike. The roasted cauliflower takes center stage, with its tender-crisp texture and slightly caramelized edges. Anchovies and capers add a briny, savory dimension, while fresh thyme infuses the dish with its aromatic, earthy essence. This recipe is a symphony of flavors that will tantalize your taste buds and leave you craving more. Alongside the main recipe, you'll also find variations that cater to different dietary preferences, including a vegan version that uses miso paste instead of anchovies, and a gluten-free version that omits the bread crumbs. Whether you're a seasoned chef or a home cook looking to impress your friends and family, this roasted cauliflower dish is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER WITH CRISPY CAPERS



Roasted Cauliflower with Crispy Capers image

Cook capers until they pop and crisp up, then serve them over roasted cauliflower.

Provided by Food Network Kitchen

Time 40m

Yield 8

Number Of Ingredients 5

2 heads cauliflower, trimmed and cut into florets
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup drained jarred capers in brine
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
  • Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES



Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies image

The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course, side dish

Time 1h15m

Yield 6 servings as a side dish, 4 as an entree

Number Of Ingredients 9

1 head cauliflower (about 2 pounds), white, green or Romanesco
5 tablespoons olive oil, plus extra for drizzling
3 medium garlic cloves, thinly sliced
3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
3/4 teaspoon finely chopped rosemary leaves
1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
1/4 cup dry white wine, plus extra for cooking
3 dried pequin chiles, or 3 large pinches red pepper flakes
1 teaspoon flaky salt, like Maldon, or kosher salt

Steps:

  • Position a rack in the center of the oven and heat to 450 degrees.
  • Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
  • In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
  • Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
  • Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
  • Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams

FRENCH ROASTED CAULIFLOWER WITH THYME



French Roasted Cauliflower With Thyme image

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

Provided by Sharon123

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
1 cup chopped sweet onion
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon salt
lemon juice (optional)

Steps:

  • Preheat an oven to 400°F.
  • Mix cauliflower, onions, and garlic together in a large roasting pan.
  • Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
  • Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

ROASTED CAULIFLOWER



Roasted Cauliflower image

Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 cups fresh cauliflowerets
2 tablespoons lemon juice
4-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES



Charred Cauliflower With Anchovies, Capers and Olives image

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

1 medium cauliflower (about 1 1/2 pounds)
Salt
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup roughly chopped good-quality green or black olives
1 tablespoon capers, rinsed, patted dry and roughly chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Pepper
1/2 teaspoon red-pepper flakes, or to taste
1/2 cup roughly chopped parsley
3 tablespoons chopped scallions

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

CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES



Cauliflower With Anchovies and Crushed Olives image

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

4 tablespoons olive oil, plus more for serving
4 anchovies
1 small head cauliflower, cut into small florets
Kosher salt and black pepper
¾ cup green olives, such as Castelvetrano, pitted and crushed
2 tablespoons fresh oregano or marjoram
2 scallions, thinly sliced
½ preserved lemon, thinly sliced (optional)
1 tablespoon white-wine vinegar or fresh lemon juice, plus more to taste
½ cup parsley, tender leaves and stems

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

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm, compact, and has tightly packed florets. Avoid heads with any signs of bruising or discoloration.
  • Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy exterior. Aim for a temperature of 425°F (220°C).
  • Don't overcrowd the baking sheet: If you overcrowd the baking sheet, the cauliflower will not roast evenly. Make sure there is enough space between the florets so that they can all get browned.
  • Season the cauliflower generously: Use a combination of salt, pepper, garlic powder, and paprika to season the cauliflower. You can also add other spices, such as cumin or coriander, to taste.
  • Roast the cauliflower until it is tender: The cauliflower should be tender when pierced with a fork, but still slightly firm to the bite. The roasting time will vary depending on the size of the florets, so check them regularly.
  • Garnish the cauliflower with fresh herbs: Fresh herbs, such as thyme or parsley, add a pop of color and flavor to the cauliflower. You can also sprinkle the cauliflower with grated Parmesan cheese or crumbled feta.

Conclusion:

Roasted cauliflower with anchovy, capers, and fresh thyme is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. It is easy to make and can be tailored to your own taste preferences. Whether you like your cauliflower roasted until it is slightly charred or prefer it more tender, this recipe is sure to please. So next time you are looking for a healthy and flavorful dish to serve, give roasted cauliflower with anchovy, capers, and fresh thyme a try.

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