There are so many different ways to prepare cauliflower. It can be roasted, sweetened, spiced or caramelized. It is a versatile vegetable that pairs well with a wide variety of meats and poultry. I have several different methods that I enjoy and hope to be sharing them with you in my future blogs. 

Oh yes, I know that this one has anchovies but I just think they both blend together so well!

This recipe has a few more ingredients to it (in addition to the anchovies) and presents beautifully! It can be used as a side to any holiday or family meal you are preparing. The breadcrumbs add another layer of flavor that makes this a hearty, delicious accompaniment to any meal! Place it in a deep beautiful serving dish and your company will think you worked a lot harder than you really did!

Well, if you can keep a secret, so can I! This is an easy, dish that I am sure you will love!

Ingredients for the Cauliflower

1 large head of cauliflower cut into 2″ florets
6 tbsp. olive oil, divided into 3 and 3
2 tbsp. margarine or butter
4 tbsp. kosher salt, divided into 2 and 2
2 tsp. pepper divided into 1 and 1
Juice of 1/2 lemon
8 anchovies
2 tbsp. capers, drained and dried
4 garlic cloves, minced
1 cup of coarse breadcrumbs

Preheat oven to 500.

Toss cauliflower with 3 tbsp. olive oil, lemon juice, 2 tbsp. salt and 1 tsp. pepper. Spread out on roasting pan in a single layer.

Roast for 45 minutes. Cauliflower should be browned, golden and crispy.

While cauliflower is cooking, heat 3 tbsp. olive oil and margarine or butter in a pan on top of stove over medium heat. Place the anchovies in the pan and cook until they melt, about 4-5 minutes. Add the dried capers and cook until they start to pop, about 3-4 minutes. Toss in garlic and cook for 1 minute. Add the breadcrumbs and stir often. Cook until the breadcrumbs are golden brown, about 3-4 minutes. Take mixture off of the heat, transfer to a bowl and set aside.

When cauliflower is ready, toss it with the breadcrumb mixture.

It’s that simple!