At the Table of La Fortezza: Roasted Cauliflower with Spicy Anchovy Garlic Sauce (Cavolfiori con l'Acciugata)

I can’t believe that it’s December! This year has flown by. This time of year is busy celebrating with friends and loved ones. When thinking about your menu for your upcoming dinner parties, I have a delicious side dish that will leave your guests wanting more. 

This dish embodies every sour, sweet, salty, and spicy flavor that we love. Caramelizing the cauliflower seals in the sweetness of this popular vegetable. To avoid using the oven, simply toss the cauliflower in 3 tablespoons olive oil, and sauté it on medium-low heat for 12 to 15 minutes, stirring several times, until it browns overall.

Check out this recipe in this week’s latest YouTube video.

Roasted Cauliflower with Spicy Anchovy Garlic Sauce

Serves 4

Ingredients:

• 1 head cauliflower, trimmed and cut into florets

• ¼ cup, plus 3 tablespoons extra virgin olive oil

• Salt

• 2 cloves garlic, crushed

• ½ teaspoon red pepper flakes

• 3 teaspoons anchovy paste

• ¼ cup capers, rinsed 

• 2 tablespoons lemon juice (about ½ lemon)

Preparation:

• Preheat the oven to 400 degrees F

• Toss the cauliflower flowerets in ¼ cup olive oil, season with salt, and transfer to a roasting pan. Roast for 30 to 40 minutes until fork tender. Place in a serving bowl and keep war

• In a sauté pan on low heat, warm the remaining 3 tablespoons of olive oil and sauté the garlic for 3 to 5 minutes, or until lightly browned. Whisk in the anchovy paste and capers, and remove from the heat. Spoon the oil and capers over the cauliflower. Sprinkle it with lemon juice and serve warm