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

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.

Ingredients

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

Method

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,142kJ/ 275kcals
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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Roast cauliflower with anchovies and capers

Ingredients

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