Take it from the host of Food Network's "The Kitchen," Chef Geoffrey Zakarian: anchovies and capers really take cauliflower to the next level. Five anchovy filets might sound like a lot but it lends just the right amount of salty punch without overpowering the deliciously browned cauliflower.
Check out another one of his family's Thanksgiving favorites: Spicy Italian Sausage, Chestnuts, and Cornbread Dressing.
- 5 anchovy filets, rinsed
- 5 capers in brine, chopped
- 1 clove garlic, crushed
- 1 lemon, zested
- 1 tablespoon chopped chives
- ½ tablespoon extra-virgin olive oil
- ½ teaspoon white wine vinegar
- 1 pound cauliflower florets
- 1 tablespoon olive oil
- ½ tablespoon chopped fresh parsley
In a mortar and pestle (or using a small food processor or by hand), mash anchovies, capers, garlic, lemon zest, and chives with the extra-virgin olive oil and vinegar until a fine paste forms.
Bring a medium pot of salted water to a boil. Add the cauliflower and cook 1 min. Drain and let dry briefly.
Heat a large saute pan with the olive oil. Add the cauliflower and cook until golden brown. Transfer to a serving bowl and toss with the anchovy paste. Garnish with chopped parsley.