Roasted Clams with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender littleneck clams and golden roasted cauliflower florets come together in a garlicky white wine sauce, finished with fresh herbs and a squeeze of lemon for a elegant yet simple coastal-inspired dish.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1 headcauliflower(cut into 1-inch florets)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 237 mlvegetable broth
- 1 teaspoonred pepper flakes
- 237 mlfresh parsley(chopped)
- 2 sprigsfresh thyme
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil, half the minced garlic, sea salt, and black pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and tender.
Tip: For extra crispiness, arrange cauliflower in a single layer without crowding the pan.
- 2
While cauliflower roasts, heat remaining 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add remaining garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.
- 3
Pour in the white wine and vegetable broth, bringing the mixture to a gentle simmer. Add thyme sprigs and let simmer for 3-4 minutes.
Tip: Don't skip deglazing with wine—it builds deep flavor for the sauce.
- 4
Carefully add the cleaned clams to the pot, arranging them in a single layer as much as possible. Cover with a lid and increase heat to medium-high.
- 5
Cook for 6-8 minutes, shaking the pot occasionally, until clam shells begin to open. Discard any clams that don't open.
Tip: Opened clams release their briny liquid into the sauce, which is pure flavor gold.
- 6
Remove from heat and stir in the roasted cauliflower florets, lemon zest, lemon juice, and butter. Taste and adjust seasoning as needed.
- 7
Divide clams and cauliflower among four shallow bowls, ladle the sauce over top, and garnish generously with fresh chopped parsley.
Tip: Serve immediately with crusty bread to soak up every bit of the delicious broth.
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