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

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


Best Wine Deals

See More Deals

Snooth Media Network