Roast cauliflower with anchovies and capers

Name: Roast cauliflower with anchovies and capers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 cauliflowers, cut lengthways into 1cm slices (with the stalk); 3 tbsp olive oil; 75 g unsalted butter, plus an extra knob; 60 g 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

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

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