Recipe: Lisa’s Sicilian cauliflower

My friend Lisa is an amazing cook, every recipe I’ve tried of hers I’ve loved. This was last night’s side dish, it took a lot to keep Dan from munching on it before the rest of dinner was done. I really like it because when it comes to cauliflower, I was in a rut. ┬áThere are two ways I normally prepare cauliflower and frankly, I was getting bored of both. Now I’ve got another option.

The anchovies are amazing, normally I’m not a huge fan but they work in this.

You’ll need:

  • A head of cauliflower
  • Anchovies in oil
  • Parmesan cheese (Use fresh, so much better than the crap in a bottle)
  • Lemon juice
  • Olive oil
  • Capers (I used about a teaspoon)
  • Green and black olives (I chopped up 4)
  • Breadcrumbs (I had panko, so I used that)
  1. Cut up cauliflower into little florets. Discard or repurpose the stems. Salt and pepper them in a baking dish.
  2. Food process/blend the following (even if you don’t like them): 4-6 anchovies in oil, some parm cheese, 1/4 cup or less of lemon juice and same of olive oil. Make a paste and throw it on the cauliflower, toss it around to coat. I also added capers and some random green and black Italian olives. Top with breadcrumbs (unflavored is fine) Parmesan cheese and drizzle some olive oil on too to crunch it up.
  3. Cook at 475 for 20 minutes then add 1/2 cup of water and bake for another 30ish at 350-375.

Here’s a few notes from Lisa: “If you have any left over, it’s so good cold or mixed with string beans potatoes or whatever!┬áThis is my adaptation from an etching I had long ago and researched. Go for it! With a salad I need nothing else for dinner….wait, maybe a brownie. Heehee”

Thanks Lisa, this one’s a keeper!

One comment to “Recipe: Lisa’s Sicilian cauliflower”

  1. on 30 Aug 2014 at 3:46 pmC

    This is what’s for dinner tonight! Thanks for the great recipe & it’s so easy!

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