Roasted Cauliflower with Anchovy Sauce

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Roasted Cauliflower with Anchovy SauceRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

I love nutty, tender roasted cauliflower--it goes really well with the assertive flavor of anchovy. If you are an anchovy lover like me, use the oil from the tin or jar in place of extra-virgin olive oil to make the anchovy sauce.

Serves 6 (serving size: about 1 cup)


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1/4 cup extra-virgin olive oil
4 oil-packed anchovy fillets, drained
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
8 cups cauliflower florets (about 1 large head)
Cooking spray
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt


Hands-on: 10 Minutes
Total: 45 Minutes

1. Preheat oven to 450°.

2. Combine first 4 ingredients in a small skillet over medium heat. Cook 5 minutes or until anchovies have broken down. Remove pan from heat.

3. Spread cauliflower in a single layer on a baking sheet coated with cooking spray. Coat cauliflower with cooking spray. Bake at 450° for 10 minutes. Drizzle oil mixture over cauliflower; toss to coat. Bake at 450° for 25 minutes or until edges are browned, stirring once after 15 minutes. Sprinkle with parsley, juice, and salt.

Created date

October 2015

Nutritional Information

Calories 124
Fat 9.8 g
Satfat 1.4 g
Monofat 6.7 g
Polyfat 1.1 g
Protein 4 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 2 mg
Iron 1 mg
Sodium 222 mg
Calcium 41 mg