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Playing How To Make Pan-Seared Cauliflower with Anchovies & Capers By Geoffrey Zakarian

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


Serves: 4


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.