Roasted Anchovies with Cauliflower
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under 45 minutes. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. I love how the little fish get crispy and golden when roasted, while the cauliflower underneath becomes tender and caramelized. The whole thing gets tossed with garlic, lemon, and a whisper of chili heat that just makes everything sing. It's the kind of simple, honest food that reminds me why I love cooking at home.
Ella x
Ingredients
- 400 gfresh anchovies(cleaned and gutted)
- 600 gcauliflower(cut into florets)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
- 3 tablespoonspanko breadcrumbs(optional for texture)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Toss the cauliflower florets with 4 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread evenly on one baking sheet.
Tip: Don't overcrowd the pan; arrange florets in a single layer for better caramelization.
- 3
Pat the cleaned anchovies dry with paper towels and place on the second baking sheet. Drizzle with 2 tablespoons of olive oil, remaining garlic, red chili flakes, and a pinch of salt and pepper.
Tip: Drying the anchovies ensures they crisp up nicely rather than steam.
- 4
If using panko breadcrumbs, sprinkle lightly over the anchovies for added crunch.
- 5
Roast both baking sheets in the preheated oven for 12-15 minutes until the cauliflower is golden brown and the anchovies are crispy and curled at the edges.
Tip: Check the anchovies after 12 minutes as they cook faster than cauliflower.
- 6
Remove both sheets from the oven. Arrange the roasted cauliflower on a serving platter and top or arrange the crispy anchovies alongside.
- 7
Drizzle the warm dish with fresh lemon juice, scatter the chopped parsley and lemon zest over top, and serve immediately while still warm.
Tip: The acidity from the lemon brightens the rich flavors of the anchovies and caramelized cauliflower.
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