Roasted cauliflower with anchovy and parsley sauce

Roasted cauliflower with anchovy and parsley sauce


serves 4

Prep Time 15mins

Cook Time 35mins
  • 1 large cauliflower, cut into large florets

  • 100ml extra virgin olive oil

  • Finely grated zest & juice of 1 lemon

  • 6 anchovy fillets in oil, drained, chopped

  • 1/4 cup (50g) capers, rinsed, drained, roughly chopped

  • 1 eschalot, thinly sliced

  • 1/2 bunch flat-leaf parsley leaves, roughly chopped


  1. Preheat oven to 200°C. Line a large baking tray with baking paper

  2. Cook cauliflower in a large saucepan of boiling salted water for 3-5 minutes until par-cooked.

  3. Drain and return to pan over low heat. Stir for 30 seconds to remove excess water.

  4. Toss cauliflower with 1/4 cup (60ml) oil and 1/2 tsp salt, then place on prepared baking tray, and roast, turning occasionally, for 25-30 minutes until tender and golden.

  5. Meanwhile, to make dressing, place lemon zest and juice, anchovies, capers, eschalot, parsley and remaining 2 tbs oil in a jar, seal, then shake to combine.

  6. Arrange the cauliflower on a platter, drizzle with the dressing and season with freshly ground pepper to serve.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.