Roasted Anchovies with Cauliflower

Instructions

1. 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. 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. 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. 4

   If using panko breadcrumbs, sprinkle lightly over the anchovies for added crunch.

5. 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. 6

   Remove both sheets from the oven. Arrange the roasted cauliflower on a serving platter and top or arrange the crispy anchovies alongside.

7. 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.