James Carrier
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.

Step 2

In a 12- by 17-inch baking pan, mix cauliflower with olive oil and 1/4 teaspoon salt. Spoon half the mixture into another 12- by 17-inch pan and spread mixture in both pans level.

Step 3

Roast in a 450° regular or convection oven until cauliflower is browned on the edges and tender when pierced, 15 to 20 minutes.

Step 4

Meanwhile, toast bread slices. Rub one side of each with garlic clove; discard any remaining garlic. Let bread cool, then tear into 1-inch chunks. In a food processor or blender, whirl to coarse crumbs.

Step 5

In a large bowl, mash anchovies with lemon juice to a coarse paste. Add cauliflower, parsley, capers, hot chili flakes, and bread crumbs, and mix. Add salt to taste.

Ratings & Reviews

cheflmt's Review

jnjhill
November 08, 2012
We loved this! I used Panko instead of toasting bread and tossed whole garlic cloves in to roast w cauliflower. I also roasted a little longer. This is added to our fans!

Sprckt99's Review

AnggeMcD
January 10, 2011
We love this recipe...you don't have to tell anyone the anchovy is in it, they'd never guess, but it adds such great complexity to the dish. Definitely in our rotation when we get lots of cauliflower from our CSA.

AnggeMcD's Review

cheflmt
January 18, 2010
I'm not a cauliflower fan but didn't want to waste the cauliflower we got from our CSA box. This recipe made me a big fan. I'll skip the salt next time since it's plenty salty from the capers and anchovies.

jnjhill's Review

Sprckt99
December 29, 2009
Very tangy, very flavorful & relatively easy. Rachel Ray makes a tuna pan bagnat which this reminds me of.