Roasted Cauliflower With Anchovy Bread Crumbs Recipe

It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich— and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy bread crumb topping.

Roasted Cauliflower With Anchovy Bread Crumbs Recipe
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  • 2 heads cauliflower
  • 8 to 10 fresh sage leaves
  • zest of 2 lemons
  • 2 teaspoons sugar
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 8 anchovy fillets
  • 3 cloves garlic
  • 1 shallot
  • 1 cup fresh bread crumbs
  1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.
  2. Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot and bread crumbs. Cook for 5 to 7 minutes, until golden.
  3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.
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