Roasted Cauliflower with Lemon and Anchovies

In this healthy take on a cheeseless gratin, bold flavors remind us of Sicily. And Roasted Cauliflower is the perfect companion to take these flavors and make them a winter favorite.

Roasted Cauliflower with Lemon and Anchovies 

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  • 1 head cauliflower
  • 2 clove garlic, peeled and roughly chopped
  • ½ cup good quality extra-virgin olive oil
  • ½ lemon juice and zest, separated
  • salt and freshly ground black pepper, to taste
  • ½ cup seasoned breadcrumbs
  • ½ cup water
  • 6 anchovy fillets


Preheat oven to 425. Wash, dry, and remove any of the outer leaves from the cauliflower. Detach the stem by making a cone-shaped cut into the bottom of the cauliflower, and break the cauliflower up into large florets, following its natural stem pattern as much as possible. This will yield a variety of sizes. Use you judgment about further cuts, but each piece should be about 1 to 3 bites.

Using a mini food processor, pulse the garlic and anchovies until chunky. With the machine running add ¼ cup of the olive oil using the drip tube in until a creamy paste is achieved. Pulse in the juice and set aside. 

In a large bowl add cauliflower and lemon zest. Season with salt and pepper, Toss with the anchovy mixture, tossing to coat all the florets very evenly. Pour the coated cauliflower into a shallow roasting pan just large enough to hold it all in one layer. Sprinkle the breadcrumbs all over the top, then drizzle with the remaining ¼‑cup olive oil.

Put it in oven and until roast until golden brown, approximately 12–15 minutes. Add ½ cup water, lower heat to 350, and continue cooking for 30–35 minutes, until tender. Remove from oven, place on a large platter. Serves four.