Browned Cauliflower with Anchovies, Olives & Capers

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


  • 2 tsp. capers, roughly chopped
  • 1 Tbs. fresh lemon juice; more to taste
  • 1 large clove garlic, peeled
  • 15 black olives (such as Kalamata or niçoise), pitted and roughly chopped
  • ¼ cup extra-virgin olive oil
  • 1 medium-small head cauliflower (about 2 lb.)
  • 6 oil-packed anchovy filets, drained
  • + 3 more ingredients
    • 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

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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