Browned Cauliflower with Anchovies, Olives & Capers

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


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

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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