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Roasted Cauliflower with Anchovy Sauce

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 10 mins
Total time 45 mins

Serves 6 (serving size: about 1 cup)

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.


  • 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

Nutrition 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

How to Make It

  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.