We love cauliflower, especially roasted and have been able to buy beautiful heads of white, green, orange and purple cauliflower in the Union Square Greenmarket. We also really like anchovies and especially the way they add a certain something to most any dish. Combine the two and we have a fall winner. This should serve about 4 people. We prefer it hot but it is also really good cold or reheated. - rbnyc —rbnyc
Test Kitchen Notes
In this recipe, you roast the cauliflower briefly at high heat, then steam it in the oven. Although the steaming tends to wash away some of the caramelization, it renders the florets very tender, and not chewy, as often happens when you just roast it. The water actually captures some of the caramelized juices, so I added it–there wasn’t much–to the dressing. I used about half of the oil recommended for tossing the cauliflower and it was more than adequate. We had a lot of dressing left over but it’s very tasty, so that’s not a problem! Very nice!! - Antonia James —The Editors
large head of cauliflower
large garlic cloves, finely chopped
salt and pepper to taste
finely chopped parsley
In This Recipe
Preheat oven to 425.
Break cauliflower into bite-sized pieces.
Combine garlic, anchovies, 1/4 cup of olive oil and juice of 1/2 lemon (more to taste). Use an immersion blender to emulsify dressing.
Place cauliflower in large baking pan, sprinkle with salt and pepper and remainder of olive oil. Roast until cauliflower starts to change color (15 minutes). Add 1/4 cup of cold water, lower heat to 350 and cook for an additional 30 minutes or until tender turning pieces on occasion.
Remove from oven and place in large bowl. Pour dressing over cauliflower and serve. If you want a little more pop add some lemon and garnish with chopped parsley.