Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

10 mins
45 mins
Serves 6 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

124 calories; fat 9.8g; saturated fat 1.4g; mono fat 6.7g; poly fat 1.1g; protein 4g; carbohydrates 8g; fiber 3g; cholesterol 2mg; iron 1mg; sodium 222mg; calcium 41mg.