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This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

Nutrition Facts

143 calories; calories from fat 63%; protein 3.9g; fat 10g; saturated fat 1.4g; carbohydrates 11g; fiber 2.6g; sodium 444mg; cholesterol 2.2mg.
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