Best Charred Cauliflower With Anchovies Capers And Olives Recipes

CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES

Cauliflower With Anchovies and Crushed Olives image

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

Ingredients

4 tablespoons olive oil, plus more for serving
4 anchovies
1 small head cauliflower, cut into small florets
Kosher salt and black pepper
¾ cup green olives, such as Castelvetrano, pitted and crushed
2 tablespoons fresh oregano or marjoram
2 scallions, thinly sliced
½ preserved lemon, thinly sliced (optional)
1 tablespoon white-wine vinegar or fresh lemon juice, plus more to taste
½ cup parsley, tender leaves and stems

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

ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME

Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme image

Provided by Tyler Florence

Categories side-dish

Number Of Ingredients 15

Ingredients

2 heads cauliflower (preferably different colors)
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Olive oil, for frying
3 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
3 oil-packed anchovy fillets, finely minced
2 garlic cloves, finely minced
1 tablespoon salt-packed capers, rinsed and drained
4 sprigs fresh thyme, leaves only
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
1/2 lemon
Freshly cracked black pepper
Shaved Parmigiano-Reggiano

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.