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Essential Cauliflowereach
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Roasting brings out cauliflower’s nuttiness – a great carrier for the bright, salty flavours of anchovy, lemon and capers.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180˚C, gas mark 4. Put the cauliflower slices on a baking tray; splash with the oil. Season well and roast for 30-35 minutes, until just cooked through and tinged with gold.
Meanwhile, melt a knob of butter in a frying pan set over a medium heat; add the breadcrumbs. Stir for a few minutes, until crisp and golden. Scoop into a bowl and cool. Wipe out the pan.
When the cauliflower is cooked, melt the butter and anchovies in the pan over a medium heat, stirring. Bubble gently until golden (about 4 minutes). Stir in the garlic, take off the heat; add the capers.
Add a squeeze of lemon juice; pour over the cauliflower. Sprinkle over the parsley and lemon zest, then scatter with the crumbs.
Typical values per serving when made using specific products in recipe
Energy | 1,142kJ/ 275kcals |
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Fat | 21.3g |
Saturated Fat | 9.6g |
Carbohydrates | 12.8g |
Sugars | 4.8g |
Fibre | 3.5g |
Protein | 8g |
Salt | 1.1g |
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