Roasted Cauliflower With Anchovy Breadcrumbs

Name: Roasted Cauliflower With Anchovy Breadcrumbs
Ingredients: 1/4 cup extra-virgin olive oil; 8 anchovy fillets, rinsed and chopped finely; 3 cloves garlic, chopped finely; 1 shallot, peeled and diced; 1 cup fresh breadcrumbs; 2 heads cauliflower; 8 -10 fresh sage leaves, chopped roughly; zest of 2 lemons; 2 teaspoon sugar; 2 tablespoon extra-virgin olive oil; kosher salt and freshly ground black pepper, to taste

Sam Sifton|Nov. 20, 2012 11:14 am EST

2.6 (14 ratings)

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It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich — and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy breadcrumb topping. See all cauliflower recipes. Click here to see Thanksgiving Is Not Impossible.

Servings

12

Ingredients

1/4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and chopped finely
3 cloves garlic, chopped finely
1 shallot, peeled and diced
1 cup fresh breadcrumbs
2 heads cauliflower
8 -10 fresh sage leaves, chopped roughly
zest of 2 lemons
2 teaspoon sugar
2 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Directions

Heat the olive oil in a sauté pan set over medium heat. When the oil shimmers, add the anchovies, garlic, shallot, and breadcrumbs. Cook until golden, 5-7 minutes.
Preheat the oven to 400 degrees.
Break the cauliflower into florets and toss in a bowl with the sage, lemon zest, sugar, and olive oil. Season with salt and pepper, to taste, and spread out on a large baking sheet. Place in the oven and cook until tender and golden, about 20-25 minutes. Then, remove from the oven and transfer to a large bowl. Toss together the cauliflower and breadcrumbs and serve on a warmed platter.