It’s 5pm on a Monday. You don’t have leftovers waiting for you at home. What do you do?
If you’re me, you make an easy, quick meal. And, if you’re me, you probably have all of the things you need for this dish in your house already.
Eat this cauliflower warm or cold, it’s satisfying and filling either way. You could toss in some linguini with a little of the pasta cooking water, a dash more olive oil and some parmesan and have a really delicious dish. Or, keep it simple and serve it with chicken as a side.
It only takes 30 minutes, 10 minutes of which is prep time and the rest is just waiting, hands-off time. Plus, it’s not the worst thing for you.
A head of cauliflower, broken into florets of approximately the same size (you can also get precut cauliflower, fresh or frozen)
2 tbsp olive oil
1-2 tbsp capers (to your tastes)
2 cloves garlic
3 anchovy fillets, minced
A handful of parsley, chopped
salt & pepper to taste
Preheat the oven to 400 F°.
Put the cut cauliflower into a large bowl, drizzle on the olive oil and toss to coat. Sprinkle on a little salt and pepper. Spread evenly across a foil lined cookie sheet, then put it in the oven and bake for about 20 minutes, until cooked through. Some pieces will be lightly browned. Don’t burn it.
In the meantime, mince the garlic and anchovies and chop the parsley. Add the garlic, anchovies, and capers to the same bowl you tossed the cauliflower in. What olive oil remains will coat the ingredients.
When the cauliflower is tender, remove from the oven and transfer to the bowl. Toss to coat with the anchovy caper mixture and let sit quietly while you prepare the rest of your dinner. When you’re ready to serve, mix in the chopped parsley and enjoy! Easy.