Cavolfiore Al Forno con Limone, Alici, e Pane Grattugiato
Cavolfiore Al Forno con Limone, Alici, e Pane Grattugiato
Roasted Cauliflower with Lemon, Anchovies, and Breadcrumbs
This is the ultimate island winter pantry vegetable dish. I’m not even sure it’s part of any particular tradition, but it’s been served to me in some form or another by friends and in trattorias from Ponza to Pantelleria. It features lemony tang, savory anchovies, and crispy bread crumbs as seasoning for a classic island winter vegetable. Of course, no one in Italy serves cauliflower “steaks.” That’s just my approach, which makes it feel more like a meal if I’m preparing it as a main on a cold night. If you prefer, separate the cauliflower into florets or substitute broccoli or broccolo romanesco.
Ingredients (10)
Ingredients (10)
Instructions
Preheat the oven to 425°F.
Place the cauliflower steaks on a baking sheet, season lightly with salt, and drizzle with 2 tablespoons of the olive oil. Flip the cauliflower and repeat.
Roast until the cauliflower begins to take color, then remove from the oven.
Meanwhile, in a medium bowl, combine 2 tablespoons of the olive oil, garlic, red pepper flakes, and anchovies and mash into a rough paste with a fork.
Spread the paste over the cauliflower, then sprinkle with the bread crumbs and caciocavallo.
Return the cauliflower to the oven and roast until it is beginning to char and brown, then remove from the oven.
In a small bowl, mix the remaining 2 tablespoons olive oil with the lemon juice, zest, and mint.
Drizzle over the cauliflower before serving.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
