Cavolfiore con capperi e acciughe
Roasted Cauliflower with Capers and Anchovies
In southern Italy, vegetables are often elaborate preparations, with many ingredients added to the main vegetable to create complex flavors. Among the vegetables most stressed are eggplant, zucchini, peppers, cauliflower, broccoli and artichokes. Often cauliflower is boiled, but this recipe roasts the vegetable to tease out its natural sugars and give it some caramelized flavor.
Complemented with salty capers and umami-laden anchovies, this recipe is a delight.
2 pounds cauliflower
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoon chopped garlic
2-4 anchovy fillets, rinsed and chopped
2 tablespoons rinsed capers
½ teaspoon hot red pepper flakes
2 tablespoons chopped parsley
Preheat the oven to 400°.
Cut the cauliflower into 2-inch flowerets. Rinse and drain.
Put the cauliflower into a bowl and toss with the olive oil. Season with salt and pepper. Arrange the cauliflower in a single layer in a roasting pan and place in the middle of the oven. Roast until cauliflower is tender and browned, about 25 minutes.
Toss cauliflower with the garlic and anchovies and roast for another couple of minutes. Take out of oven and toss with capers, hot pepper flakes and parsley.