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:

Quickview
744k Calories
29g Protein
57g Total Fat
37g Carbs
54% Health Score
Limit These
Calories
744k
37%

Fat
57g
88%

  Saturated Fat
24g
151%

Carbohydrates
37g
12%

  Sugar
12g
13%

Cholesterol
110mg
37%

Sodium
1640mg
71%

Get Enough Of These
Protein
29g
60%

Vitamin C
297mg
360%

Vitamin K
106µg
101%

Folate
337µg
84%

Calcium
698mg
70%

Vitamin B6
1mg
62%

Phosphorus
607mg
61%

Manganese
1mg
54%

Potassium
1887mg
54%

Fiber
12g
51%

Vitamin B5
4mg
43%

Vitamin B2
0.58mg
34%

Vitamin E
4mg
30%

Magnesium
116mg
29%

Vitamin A
1309IU
26%

Vitamin B1
0.34mg
23%

Selenium
15µg
22%

Zinc
3mg
20%

Iron
3mg
20%

Vitamin B3
3mg
17%

Copper
0.29mg
14%

Vitamin B12
0.65µg
11%

Vitamin D
0.73µg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Almost-Famous Pumpkin Cheesecake
No Cream {Vegan} Caramel Sauce
Mini Meatloaf Sandwiches with Red Pepper Pesto
Pomegranate Bourbon Cocktail
Wisconsin Beer Brats
Chicken 'n' Peppers
No Bake Peanut Butter Nut Crunch Cookies
Smoked Salmon and Egg Salad Tartines
Dark Shadows Baileys Chocolate Cheesecake Brownies
Maple-Glazed Cinnamon Chip Bars
Food Trivia

Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

Food Joke

Three couples went to a restaurant. The women wanted to compliment the men with something that was on the table. "Could you pass me the sugar, sugar?" said the first gal. "Could you pass me the honey, honey?" said the second. "Could you pass me the bacon, pig?" said the third.

Popular Recipes
Tropical Carrot Smoothie

Taste and Tell Blog

Butterscotch Blondies

Southern Bite

Loaded Potato Soup

Framed Cooks

Barbecued Buffalo Wings

Simply Recipes

Honey Ginger Tofu and Carrot Rice with Bok Choy

Inspiralized