Roasted cauliflower is a side dish for all seasons. In the winter, it comforts, in the spring it satisfies. It serves as well with a barbecue in the summer as it does as a basis of a hearty, creamy fall soup. Plainly roasted with olive oil, salt and pepper, cauliflower makes a frequent turn in my dinner rotation, so it’s nice to dress it up now and then to keep the family from taking this beauty for granted.
Roasted cumin, handfuls of herbs, spoonfuls of Parmesan or crumbles of goat cheese are some of the adornments I’ve tried—all good. Here’s my latest, capers and breadcrumbs with a little lemon zest and anchovy—a traditional Mediterranean combination that doesn’t disappoint. If you’re serving this for a crowd, it doubles easily. You can also roast the cauliflower and make the breadcrumb mixture earlier in the day and reheat and combine just before serving.
Roasted Cauliflower with Capers and Breadcrumbs
6 Servings
Ingredients:
1 large head of cauliflower
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 anchovies, drained and chopped
3 garlic cloves, minced
2 tablespoons capers, drained
1 teaspoon grated lemon zest
¾ cup fresh or Panko breadcrumbs
1 tablespoon Champagne or white wine vinegar
2 tablespoons chopped flat-leaf parsley
Preparation:
Preheat the oven to 425 degrees. Slice the cauliflower into 1-½ inch slices and then break the slices into bite-size florets. This will make lots of flat sides on the cauliflower pieces and help them to caramelize nicely. In a large bowl, toss the cauliflower florets with 3 tablespoons of the olive oil. Sprinkle with kosher salt and freshly ground pepper to taste. Spread the cauliflower in one layer on one or two baking sheets. Roast for 20 minutes, toss to turn and continue to roast for 25 more minutes or until crispy and browned at the edges.
While the cauliflower is roasting, heat the remaining three tablespoons of oil in a small saucepan. Add the anchovies and saute until they almost melt away into the oil. Add the garlic and sauté for about 30 seconds. Add the capers, vinegar and lemon zest and cook for about 2 minutes. Add the breadcrumbs and stir the mixture to coat the breadcrumbs and thoroughly combine the mixture.
In a serving bowl, combine the cauliflower, breadcrumb mixture and parsley. Season to taste with kosher salt and freshly ground pepper, toss to combine and serve.
