Whole Roast Cauliflower with Capers & Egg
This is a pescatarian version of an old trick in which I push anchovies into legs of lamb to flavor the meat as it roasts. Because the cauliflower is roasted whole, it’s a bit showy, like a piece of roast meat, and perfect for a vegetable-focused meal that feels celebratory. Serve this on its own as a dinner for two, or alongside a simple green salad for a healthy meal to share.
Ingrediënten
Serves 4 to 6 as a side, 2 as a main
- 6 anchovy fillets salt-packed or oil-packed
- 2 tablespoons capers
- ¼ cup dried bread crumbs
- ¾ cups extra-virgin olive oil plus more for drizzling
- 1 large head cauliflower trimmed
- 3 cloves garlic
- Zest and juice of 1 lemon
- Salt
- 1 egg hard-boiled (see this page)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Instructies
- Preheat your oven to 400°F.
- In a fine-mesh strainer, rinse the anchovies and capers in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
- Drain and set aside.
- In a medium pan on low heat, fry the bread crumbs with ¼ cup of the olive oil, stirring frequently until they turn golden brown, 5 to 7 minutes.
- Drain using a fine-mesh strainer and spread onto a paper towel.
- Set aside.
- Use a small knife to cut six small rectangular slots into the cauliflower, just large enough to fit a folded anchovy fillet.
- Spread the slices evenly on the upper half of the cauliflower.
- Fold the anchovies in half and use a small knife to stick them into their slots.
- Thinly slice 1 garlic clove.
- Cut small slots across the cauliflower just large enough to hold the slices, and push the garlic slices into their slots.
- Set the cauliflower in a medium ovenproof pan and coat with the remaining ½ cup olive oil.
- Place the remaining two garlic cloves next to the cauliflower.
- Top with the capers, lemon juice, and a pinch of salt.
- Add ⅓ cup water to the bottom of the pan and bake for 10 minutes.
- Remove the pan from your oven and tilt it toward you, allowing the water and olive oil to pool at the bottom.
- Scoop the liquid over the cauliflower, basting it.
- Return the pan to your oven, continuing to baste the cauliflower every 10 to 15 minutes, until it has browned and cooked through, 45 minutes to 1 hour in total.
- Remove the pan from your oven and transfer the cauliflower to your serving dish.
- Top with a drizzle of olive oil and any scrapings from the pan, then let cool to room temperature.
- Finely grate the egg over the top of the cauliflower.
- Sprinkle with the lemon zest, bread crumbs, and parsley.
- Slice the cauliflower into slabs and serve immediately.
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