Roasted Cauliflower with Capers and Bread Crumbs

Roasted Cauliflower with Capers and Bread Crumbs
Photo by James Carrier

Ingredients

  • ¼ cup olive oil
  • 6 canned anchovy fillets, drained
  • ¼ cup chopped parsley
  • ¼ cup lemon juice
  • 4 slices (about 3 by 4 in. and 1/2 in. thick) Italian-style white bread such as pane pugliese
  • 1 clove garlic, peeled
  • About ¼ teaspoon salt
  • + 3 more ingredients
    • 2 tablespoons drained capers
    • 1 teaspoon hot chili flakes
    • 2 heads cauliflower (about 3 lb.)

1. Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices. 2. In a 12- by 17-inch baking pan, mix cauliflower with olive oil and 1/4 teaspoon salt. Spoon half the mixture into another 12- by 17-inch pan and spread mixture in bot...

View full recipe at My Recipes

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