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Roast cauliflower with anchovies and capers

Roast cauliflower with anchovies and capers

Roasting brings out cauliflower’s nuttiness – a great carrier for the bright, salty flavours of anchovy, lemon and capers.

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  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • 2 cauliflowers, cut lengthways into 1cm slices (with the stalk)
  • 3 tbsp olive oil
  • 75g unsalted butter, plus an extra knob
  • 60g dried breadcrumbs
  • 6 anchovy fillets in olive oil, drained and chopped
  • 1 small garlic clove, crushed
  • 2 tbsp nonpareille capers, rinsed
  • 1 lemon, zest, plus a squeeze of juice
  • 2 tbsp chopped flat leaf parsley


  1. 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.

  2. 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.

  3. 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.

  4. 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


1,142kJ/ 275kcals



Saturated Fat












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5 out of 5 stars1 rating