Serves 4
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.
