Roasted Cauliflower with Lemon Garlic
Caper Anchovy Sauce

Roasted Cauliflower with Lemon Garlic Caper Anchovy Sauce

Ingredients:

For roasted cauliflower

  • 1 large cauliflower;
  • 1/2 teaspoon sea salt;
  • 1 tablespoon olive oil;
  • 1 1/2 tablespoons bread crumbs.

For lemon garlic caper anchovy sauce

  • 1 tablespoon capers;
  • 3 - 4 anchovy fillets;
  • 1 tablespoon minced garlic;
  • 2 tablespoons lemon juice;
  • 1/2 teaspoon cane sugar/honey, adjust for taste;
  • 2 tablespoons olive oil.

 

Recipe:

Serving for 4 as a side dish or appetizer

For roasted cauliflower

  1. Clean cauliflower, cut out leaves and slit to 3 sections;
  2. Pre-heated oven to 375˚F (180˚C);
  3. Place cauliflower on a cookie sheet cover with aluminum foil;
  4. Put in the pre-heated oven for 35 minutes;
  5. Check after 20 minutes;
  6. Lower oven to 325˚F (160˚C);
  7. Roast for another 10 minutes or become soft;
  8. Take it out and scatter with bread crumbs;
  9. Put it back in the broiler for 2 minutes but keep an eye on it;
  10. Top with sauce and serve hot.

For lemon garlic caper anchovy sauce

  1. Soak caper for 15 - 30 minutes and dry;
  2. Place in food processor;
  3. Add anchovy fillets;
  4. Mix in minced garlic and lemon juice;
  5. Process to fine mince;
  6. Add in cane sugar/honey, adjust to taste;
  7. Top with olive oil.

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