By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
301 cal · 40 min
Roasted Cauliflower with Anchovy Vinaigrette
Recipe GLPR7257a6f79bbcbb
Tender roasted cauliflower florets drizzled with a bright, savory anchovy-lemon vinaigrette infused with garlic and olive oil. This Mediterranean-inspired dish is naturally low in carbohydrates and high in fiber, making it a nutritious and satisfying side or light main course.
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Ingredients
1 large head of cauliflower, cut into florets
1/2 cup extra-virgin olive oil
6-8 anchovy fillets, finely chopped
2 large garlic cloves, finely minced
1 lemon
2 tablespoons finely chopped fresh parsley
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Wash and cut the cauliflower into evenly-sized florets, roughly 2-3 inches in length.
Place the cauliflower florets in a large bowl. Drizzle with 3 tablespoons of the olive oil, season with salt and pepper, and toss until all florets are lightly coated. Spread them in a single layer on a baking sheet lined with parchment paper.
Roast the cauliflower in the preheated oven for 22-25 minutes, stirring halfway through, until the florets are golden brown and tender when pierced with a fork.
While the cauliflower roasts, prepare the vinaigrette. Finely mince the anchovy fillets and garlic together until they form a paste-like consistency.
Whisk together the remaining 1/4 cup plus 1 tablespoon of olive oil with the anchovy-garlic mixture in a small bowl. Squeeze the juice from the lemon into the mixture and whisk until emulsified. Season with salt and pepper to taste.
Transfer the roasted cauliflower to a serving platter or bowl. Drizzle the anchovy vinaigrette evenly over the warm florets.
Garnish generously with the fresh parsley and serve while still warm or at room temperature.
Comments
Cauliflower and aromatics are in every Charlotte grocery store, but anchovies require a deliberate stop at Kroger's specialty section or Harris Teeter's canned seafood aisle—a real friction point for a weeknight. The cost per serving lands around $1.50-$2.00 once you factor in a jar of anchovies, so budget-friendly for a side or light main. The 40-minute estimate is honest if you count oven time, though actual hands-on work is under 15 minutes. This is a simple, hands-off vegetable dish that reheats adequately but tastes best fresh, and it skews toward the side-dish role rather than family-filling comfort food.
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