Because of its colour I sometimes find cauliflower a little challenging and probably don’t use it as much as I could or would like to.
Roasting cauliflower gives it lovely colour and when tossed in an
aromatic mixture of garlic, anchovy, capers and olive oil it makes a great side dish for roasted or pan-cooked meats, chicken or fish.
Caper, Anchovy & Chilli Roasted Cauliflower
4 garlic cloves
2-4 anchovy fillets
pinch dried red pepper flakes
2 tsp capers
¼-½ cup olive oil
1 cauliflower, cut into large florets
1 Preheat oven to 200°C.
2 Place garlic, anchovies and red pepper flakes together on a chopping board and chop together, then using the back of a heavy knife mash to make a paste.
3 Place paste, capers and oil in a large bowl and mix to
combine. Add cauliflower and toss to coat. Tip cauliflower onto a baking tray and spread out in a single layer. Scrape any paste
mixture remaining in bowl over cauliflower and roast, turning after 15 minutes, for 20-30 minutes or until cauliflower is tender – exact cooking time will depend on the size of the florets.
So tell me, what is your favourite way of preparing cauliflower?
Where did the ingredients for this dish come from:
Cauliflower, garlic: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, capers.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other cauliflower recipes you might like to try: