CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
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.
CAULIFLOWER WITH ANCHOVY CAPER SAUCE
Make and share this Cauliflower With Anchovy Caper Sauce recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 quarts salted water to boil in a deep skillet. Add cauliflower; cook until tender 2-3 minutes.
- Place remaining ingredients in a serving bowl; add 1/3 cup cauliflower cooking water and mix. Drain cauliflower; add to sauce and toss.
Nutrition Facts : Calories 52.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 8.5, Sodium 657, Carbohydrate 6.7, Fiber 3.2, Sugar 2.8, Protein 5.4
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
Provided by David Tanis
Categories vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
- Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
- In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
- Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
- Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
- To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram
CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES
In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which is optional, may seem like a bit much given all the other salty, briny ingredients, but its punch does a lot to bring everything together.
Provided by Alison Roman
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
- Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
- Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE
Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce
Provided by jospizarro
Categories Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
- Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
- Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
- Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
- Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.
Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CAULIFLOWER WITH ANCHOVY TOMATO SAUCE
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 18m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Parboil the cauliflower florets for five minutes and drain them.
- Soften the shallots and the garlic in oil. Add the anchovies, tomatoes, pepper and rosemary. Cover and simmer for 10 minutes, adding a little water if the sauce dries out.
- Add the cauliflower florets to the pan and toss to coat them with the sauce. Cover and cook until tender (about five minutes).
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 8 grams
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course, side dish
Time 1h15m
Yield 6 servings as a side dish, 4 as an entree
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat to 450 degrees.
- Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
- In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
- Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
- Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
- Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams
ROAST CAULIFLOWER WITH CAPER DRESSING
Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Vegetable
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
- Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.
Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
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