Anchovies and cauliflower are an amazing pair, but most people wouldn't know it because of their fear of cooking with anchovies. Fear not! The flavor is out of this world, and isn't "fishy" like many assume.
Course Side Dish
Ingredients
1headcauliflowerseparated into flourettes
1+3tbspolive oil
4filetsanchovy
3clovesgarlicminced
1cuppanko breadcrumbsgluten free panko works great
1/4cupfresh parsleyfinely chopped
2tsplemon zest
parmesan cheese
salt
pepper
Instructions
Preheat oven to 425, with a baking sheet inside. Toss the cauliflower flourettes with 1Tbsp olive oil and a pinch each of salt and pepper. Once the pan has heated in the oven for 10 minutes, quickly remove the pan from the oven and close the door to prevent excess heat loss. Add the cauliflower to the pan, shake to evenly disperse and place the pan back in the oven on the center rack. Roast for 15 minutes. Remove from the oven and set aside.
Immediately add the roasted cauliflower to the pan and toss together with another pinch of salt and pepper. Using a microplane, grate the parmesan over the mix and toss again. Add to your serving platter, and top with more of the grated parmesan. Serve warm.