Browned Cauliflower with Anchovies, Olives & Capers

Browned Cauliflower with Anchovies, Olives & Capers
Photo by Scott Phillips

Ingredients

  • 1 medium-small head cauliflower (about 2 lb.)
  • Pinch coarse sea salt or kosher salt
  • Large pinch of crushed red pepper flakes or 1/8 tsp. Aleppo pepper
  • 1 tsp. finely grated lemon zest
  • 1 large clove garlic, peeled
  • 2 tsp. capers, roughly chopped
  • 15 black olives (such as Kalamata or niçoise), pitted and roughly chopped
  • + 3 more ingredients
    • 6 oil-packed anchovy filets, drained
    • ¼ cup extra-virgin olive oil
    • 1 Tbs. fresh lemon juice; more to taste

Trim the leaves and stem from the cauliflower head. Working from the bottom of the head, cut off individual florets until you reach the crown, where the florets are small and fused together. Cut the large florets into quarters, the medium ones into halves, and the crown into four pieces, always t...

View full recipe at Fine Cooking

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