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)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 450°.
Combine first 4 ingredients in a small skillet over medium heat. Cook 5 minutes or until anchovies have broken down. Remove pan from heat.
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.
This has become our families' favorite vegetable! I've made it dozens of times and it just keeps getting better. The best was yesterday when I used multicolored cauliflower from our local farmer's market. It looked as beautiful as it tasted!
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