Cauliflower with Garlic and Anchovies
Transform your weeknight dinners with this vibrant and flavor-packed recipe for Cauliflower with Garlic and Anchovies. Tender, golden-browned cauliflower florets are tossed in a savory, umami-rich sauce made from fragrant garlic, melted anchovy fillets, and a hint of heat from red pepper flakes. Bright notes of lemon zest and fresh parsley elevate the dish, adding zest and freshness to every bite. With a quick prep time of just 10 minutes and a simple stovetop cooking method, this recipe is perfect for busy evenings while still feeling gourmet. Enjoy it as a standout vegetable side dish or pair it with crusty bread for an effortlessly elegant meal. Tags: cauliflower recipe, garlic and anchovies, vegetable side dish, quick and easy dinner.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Extra virgin olive oil
- 4 large Garlic cloves
- 6 pieces Anchovy fillets
- 0.25 teaspoons Red pepper flakes
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Cut the cauliflower into bite-sized florets and rinse well under cold water. Set aside to drain.
Peel and finely slice the garlic cloves. Chop the anchovy fillets into smaller pieces. Finely chop the fresh parsley and set it aside for garnish.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the sliced garlic to the hot oil and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and begins to turn golden. Be careful not to burn it.
Add the chopped anchovy fillets to the pan and use the back of a wooden spoon to break them down into the oil. Stir and let them dissolve into the garlic mixture.
Sprinkle the red pepper flakes into the pan and stir to combine.
Add the cauliflower florets to the pan and season with salt and black pepper. Toss everything together to coat the cauliflower in the flavorful oil.
Reduce the heat to medium-low, cover the pan with a lid, and cook for 10-12 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
Remove the lid and increase the heat to medium-high for 2-3 minutes to lightly brown the cauliflower, stirring occasionally.
Remove the pan from the heat and stir in the lemon zest. Adjust the seasoning with more salt and pepper, if needed.
Transfer the cauliflower to a serving platter, sprinkle with the chopped fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8341 mg | 363% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 563 mg | 43% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
