Cauliflower With Anchovies and Crushed Olives
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil, plus more for serving
- 4anchovies
- 1small head cauliflower, cut into small florets
- Kosher salt and black pepper
- ¾ cup green olives, such as Castelvetrano, pitted and crushed
- 2tablespoons fresh oregano or marjoram
- 2scallions, thinly sliced
- ½ preserved lemon, thinly sliced (optional)
- 1tablespoon white-wine vinegar or fresh lemon juice, plus more to taste
- ½ cup parsley, tender leaves and stems
Nutritional analysis per serving (4 servings)
191 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.
Private Notes
Comments
We LOVED this. Cauliflower and lemon and anchovies and garlic are regular staples in our house; we literally only needed to buy the fresh cauliflower to make this for dinner tonight. We tossed this with hot cavatelli pasta and topped with a generous amount of grated parm. Yes yes yes.
I'm a little late to the Alison Roman party, but better late than never. This is my first, but not my last, foray into her recipes. My only deviation from the instructions was to toss anchovy oil and cauliflower and then roast it all up on a sheet pan. It was amazingly easy and way more delicious than a recipe this simple has any right to be! (PS) As someone else suggested, next time I may try a few flakes or red pepper.
Utterly delicious and crave-worthy! Roasted all of the cauliflower in the anchovy oil in 450 oven for 20 mins, adding olives and marjoram for last 7 mins. The preserved lemon and 1/2 chili from the jar added a nice touch of "yum - what is that?" while the olives provided a nice touch of saltiness (Les Moulins Mahjoub organic lemon/Catelvetrano olive). The recipe is well balanced and the 1 T of vinegar is perfect. Huge hit at Xmas dinner - we all kept going back for more!
Wow. Way more delicious than the already very appetizing dish I expected. I used the vinegar to deglaze the pan and didn’t need to add more after. I’m eager to try it with cannellini beans, juicy tomatoes, or red pepper flakes.
I really love this! Even better the next day. I subbed Nicoise olives for the Castelvetrano, doubled the amount, did not have Gruyere so I used a combination of queso fresco and cream cheese, and did not add additional salt as required ,as the olives added a lot of salty flavor. Amazing! Lots of compliments from guests!
Tossing this dish with farro turned it into a tasty main - delicious!
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