Browned Cauliflower with Anchovies, Olives & Capers

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


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

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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