Roasted Green Cauliflower is the all-star side dish I didn't know I was missing in my life. Toasty green cauliflower shoots tossed in olive oil, garlic, anchovies and pine nuts - it will be the star of your next dinner party!
The green variety of cauliflower has a more delicate flavor than white cauliflower, which can be quite bracing.
Romanesco, or Roman cauliflower, is a cousin to green cauliflower. You can tell the difference because Romanesco (seen in the picture below) has pointy, spiral shaped florets.
Green cauliflower is generally available year round, so check your local grocery store or farmer's market. Peak season is mid to late winter through Spring.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Green cauliflower or Romanesco: either veggie will work in this recipe, or use traditional white cauliflower!
Anchovies: so much umami, and nothing fishy about it! Substitute finely diced olives or capers, if you must.
Pine nuts: rich and toasty, pine nuts are the perfect topper. Substitute walnuts almonds.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prep cauliflower
Preheat the oven to 400℉. Start by cleaning and cutting the green cauliflower (or Romanesco) into small florets. If the natural floret shape is large, cut it in half, and lay that cut side down on the baking sheet.
Cover a sheet pan in aluminum foil. Add 2 tablespoons of olive oil to the pan and toss the cut cauliflower in the oil. Spread into a single layer. Sprinkle with ½ teaspoon of coarse sea salt.
Place cauliflower in hot oven and roast for 15 minutes, until the edges are browned and the cauliflower florets have softened.
2. Build sauce
While the veggies are roasting, in a cast iron or large nonstick skillet, combine olive oil, garlic, anchovies, pepper and red pepper, if using. Cook over medium-low heat for 5-6 minutes, until the mixture is fragrant and cooked through and the anchovies have dissolved.
Add pine nuts to the pan, continue to cook for 2-3 minutes until the nuts have toasted. Remove from heat.
3. Toss cauliflower
Once cauliflower has browned, remove from oven. Toss the roasted green cauliflower into the skillet with the garlic anchovy sauce.
4. Serve and enjoy
Top with fresh diced parsley and a squeeze of lemon juice. Serve immediately.
Looking for more delicious side dish recipes?
FAQ's and Serving Suggestions:
Anchovies add umami in a way few other ingredients can, but we all have to cook based on our personal preferences and those of our family. So if you're determined to find an alternative to these darling little sea creatures, green or kalamata olives or capers would add a lovely acidic note to the cauliflower. A few tablespoons of crumbled feta cheese would add an even deeper umami flavor to the dish.
It's the perfect savory side dish for a simple grilled fish and rice, baked tilapia with lemon butter sauce, colossal baked shrimp, or a crispy shrimp gnocchi. I love making an extra large batch so I can add it to a grain bowl with salmon the next day.
Absolutely. Regular white whole cauliflower, purple cauliflower or Romanesco broccoli would all work well with this warm anchovy salad dressing. Seared and baked cauliflower steaks would be a sophisticated veggie-forward main course.
If you're out of fresh garlic, garlic powder will do the trick. Start with about half a teaspoon added right after you take it out of the oven, before you toss it in the dressing. Taste and adjust seasoning. If you're looking for different fresh herbs to add, basil could be delicious and play up the Italian undertones of the dish. Oregano and chives could also work well with the earthy flavors of cauliflower.
To store, transfer to an airtight container and keep in the refrigerator for up to 3 days. Reheat on a sheet pan in the oven at 400℉ for about 10 minutes, or until heated through.
Roasted Green Cauliflower Recipe
- Total Time: 20 minutes
- Yield: 4
Description
Simple, sophisticated and full of flavor, this roasted green cauliflower dish will be the talk of the party!
Ingredients
1 pound green cauliflower (1 large cauliflower head or two small)
4 tablespoons extra-virgin olive oil, divided
4 fresh garlic cloves, minced
4-6 anchovies, drained
2 tablespoons pine nuts
1 tablespoon flat leaf parsley, chopped
2 teaspoons coarse sea salt
½ teaspoon freshly ground black pepper
Lemon wedges, for serving
½ teaspoon red pepper flakes, optional
Instructions
- Preheat the oven to 400℉. Clean the green cauliflower and cut into small florets. Roast cauliflower with 2 tablespoons olive oil and ½ teaspoon salt at 400 for 15 minutes.
- While roasting, in large skillet, combine olive oil, garlic, anchovies, pepper and red pepper, if using.
- Cook over medium-low heat for 5-6 minutes, until the mixture is fragrant and cooked through and the anchovies have dissolved. Add pine nuts to the pan, continue to cook for 2-3 minutes until the nuts have toasted. Remove from heat.
- Once cauliflower has browned, remove from oven and toss in the skillet with the garlic anchovy sauce. Top with fresh parsley and a squeeze of lemon juice. Serve immediately.
Notes
Substitute romanesco or white cauliflower for the green cauliflower in this recipe.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American, Mediterranean
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