Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme
The recipe Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme can be made in about 45 minutes. This side dish has 744 calories, 30g of protein, and 57g of fat per serving. This recipe serves 2 and costs $5.31 per serving. If you have parmigiano reggiano, salt packed anchovy, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and pescatarian diet. 65 people were impressed by this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Roasted Cauliflower With Anchovy Vinaigrette, Roasted Cauliflower with Anchovy Sauce, and Roasted Cauliflower With Anchovy Bread Crumbs.
Servings: 2
Ingredients:
2 heads cauliflower (preferably different colors)
4 sprigs fresh thyme, leaves only
2 garlic cloves, finely minced
3 garlic cloves, thinly sliced
1/2 cup heavy cream
Kosher salt and freshly cracked black pepper
1/2 lemon
3 oil-packed anchovy fillets, finely minced
1 tablespoon extra-virgin olive oil
Extra-virgin olive oil
Olive oil, for frying
1/4 cup grated Parmigiano-Reggiano
Shaved Parmigiano-Reggiano
Freshly cracked black pepper
1 tablespoon salt-packed capers, rinsed and drained
Equipment:
oven
roasting pan
paper towels
sauce pan
frying pan
wooden spoon
Cooking instruction summary:
Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain. Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside. Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
Step by step:
1. Roast the cauliflower: Preheat the oven to 450 degrees F.
2. Remove the green leaves from the cauliflower and reserve.
3. Cut the cauliflower heads in half, then into bite-size florets.
4. Cut the stalks into bite-size pieces also.
5. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes.
6. Transfer to a platter lined with paper towels to drain.
Make the garlic chips
1. Pour 1/4 inch of oil into a small saucepan.
2. Add the garlic and set the pan over medium heat.
3. Heat the oil until the chips are golden and crisp, about 1 minute.
4. Drain on paper towels and set aside.
5. Make the anchovy sauce: Set a large skillet over medium-high heat.
6. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant.
7. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
Nutrition Information:
covered percent of daily need
