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
- Clean cauliflower, cut out leaves and slit to 3 sections;
- Pre-heated oven to 375˚F (180˚C);
- Place cauliflower on a cookie sheet cover with aluminum foil;
- Put in the pre-heated oven for 35 minutes;
- Check after 20 minutes;
- Lower oven to 325˚F (160˚C);
- Roast for another 10 minutes or become soft;
- Take it out and scatter with bread crumbs;
- Put it back in the broiler for 2 minutes but keep an eye on it;
- Top with sauce and serve hot.
For lemon garlic caper anchovy sauce
- Soak caper for 15 - 30 minutes and dry;
- Place in food processor;
- Add anchovy fillets;
- Mix in minced garlic and lemon juice;
- Process to fine mince;
- Add in cane sugar/honey, adjust to taste;
- Top with olive oil.