Browned Cauliflower with Anchovies, Olives & Capers

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


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