ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
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Precious Seshoka
[email protected]This recipe was a disaster! The cauliflower was soggy and the anchovy-caper-thyme topping was way too salty.
Bernard Khabiri
[email protected]The roasted cauliflower was a bit bland. I think I'll add some more spices next time.
Adel Bouseha
[email protected]This recipe was a bit too salty for my taste. I think I'll use half the amount of anchovies next time.
Ron Lewis
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this dish. The anchovy flavor was subtle and well-balanced by the other ingredients.
Jhony Jhony
[email protected]This recipe is a great way to enjoy cauliflower. The roasting brings out its natural sweetness, and the anchovy-caper-thyme topping adds a delicious savory flavor.
Derian Kelly
[email protected]Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme: A New Favorite!
Bredli Plaku
[email protected]This recipe is a must-try! The roasted cauliflower was crispy on the outside and tender on the inside, and the anchovy-caper-thyme topping was the perfect finishing touch. Will definitely be making this again and again.
Shona Mcfee
[email protected]Amazing! The roasted cauliflower was tender and flavorful, and the anchovy-caper-thyme topping was the perfect complement. Highly recommend!
Doreen Reeny
[email protected]Tried this recipe last night and it was a hit! The roasted cauliflower was perfectly roasted and the anchovy-caper-thyme topping was a great addition. Definitely a keeper!
promise anorue
[email protected]Delicious and unique! The roasted cauliflower was flavorful and the anchovy-caper-thyme topping added a nice salty and tangy touch. Will definitely be making this again.
Abdulkabir Olayinka
[email protected]This recipe is a winner! The roasted cauliflower was tender on the inside and crispy on the outside, and the anchovy-caper-thyme topping was the perfect finishing touch. Highly recommended!
Ahad Piyara
[email protected]Roasted cauliflower has never tasted so good! The anchovies and capers added a delightful briny twist, while the thyme provided a subtle herbal note. I served it as a side dish, but it was so delicious that it could easily be a main course.
Sagar Shahi
[email protected]Easy to follow instructions and a fantastic result! The roasted cauliflower turned out beautifully golden brown and the combination of flavors was spot on. My family loved it and I will definitely be making this again.
Habiba Mokhtar
[email protected]I was hesitant about the anchovies at first, but they truly elevated the dish. They added a subtle umami flavor that enhanced the other ingredients without being overpowering. I highly recommend not skipping them!
Renita Young
[email protected]This recipe exceeded my expectations! The combination of roasted cauliflower, anchovies, capers, and thyme created a symphony of flavors that perfectly complemented each other. The cauliflower was tender and caramelized, while the anchovies and caper
Annet Nakanwagi
[email protected]Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme: A Delightful Fusion of Flavors