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Browned Cauliflower with Anchovies, Olives & Capers


Serves four.

  • To learn more, read:
  • by from Fine Cooking
    Issue 83

Anchovies and cauliflower are a sublime pairing. If you think six filets are too much, trust me: You’ll get a delicious suggestion of anchovy, not an overpowering punch. This is one of those dishes that improves greatly if allowed to sit for several hours before eating. Serve at room temperature or warm it gently on the stove or in the oven.

  • 1 medium-small head cauliflower (about 2 lb.)
  • 1 large clove garlic, peeled
  • Pinch coarse sea salt or kosher salt
  • 6 oil-packed anchovy filets, drained
  • 1/4 cup extra-virgin olive oil
  • 15 black olives (such as Kalamata or niçoise), pitted and roughly chopped
  • 1 Tbs. fresh lemon juice; more to taste
  • 2 tsp. capers, roughly chopped
  • 1 tsp. finely grated lemon zest
  • Large pinch of crushed red pepper flakes or 1/8 tsp. Aleppo pepper

Trim the leaves and stem from the cauliflower head. Working from the bottom of the head, cut off individual florets until you reach the crown, where the florets are small and fused together. Cut the large florets into quarters, the medium ones into halves, and the crown into four pieces, always trying to keep the top of the florets attached to pieces of stem.

In a mortar, crush the garlic and the salt with a pestle until you obtain a paste. Add the anchovies and pound them to a paste as well. (If you don’t have a mortar, you can mince the garlic, salt, and anchovies very finely and then mash them with the flat side of the knife until they become a paste.) Scrape this mixture into a large shallow bowl. Add 1 Tbs. of the oil, the olives, lemon juice, capers, lemon zest, and red pepper flakes. Stir well.

Heat 2 Tbs. of the olive oil in a heavy 10-inch skillet over medium-high heat. When the oil is hot, add half the cauliflower pieces in a single layer, flat side down. Cook the cauliflower until well browned on the bottom, 2 to 4 minutes, and then transfer to a plate. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining cauliflower, but don’t transfer it to the plate. Return the first batch of cauliflower to the pan, turn the heat down to low and carefully add 2/3 cup water. Cover and let steam until the stems are just tender, 6 to 8 minutes.

With a slotted spoon, transfer the cooked cauliflower to the bowl with the anchovy mixture. Add 1 Tbs. of the cooking liquid. Let sit 1 minute to warm and loosen the mixture, and then turn gently to coat the cauliflower and evenly distribute the olives and capers. Serve warm or at room temperature.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 340, Fat (kcal): 24, Fat Calories (g): 210, Saturated Fat (g): 4, Protein (g): 23, Monounsaturated Fat (g): 15, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 3.5, Sodium (g): 2810, Cholesterol (g): 55, Fiber (g): 4,

Photo: Scott Phillips

Wow! This was so much better than I expected, even after reading the reviews! Not sure how large my cauliflower was, but when I went to put the rest away, my husband had finished it all! I roasted it in a little olive oil, then tossed it in the sauce with about a Tbsp of warm water added. I used tapenade, as I didn't have Kalamata olives - just saved time! A definite regular on the menu now!

This is a fabulous combination and makes cauliflower the star of the meal. Choose olives that you like...they can overwhelm.

I used to hate cauliflower and now I can't make this recipe enough ... this is so tasty, and satisfying I can make a meal of this alone!

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