Whole Roasted Cauliflower with Garlic Anchovy Sauce
Picture a golden-brown, crispy cauliflower brushed with a rich tomato-garlic mixture, sitting atop a fluffy bed of whipped ricotta, and drizzled with a savory, aromatic sauce made with garlic, anchovies, shallots, and pine nuts. This veggie-forward dish is perfect for entertaining or for a comforting weeknight meal.
Servings: 6 servings
Calories: 251kcal
Equipment
Ingredients
- 1 whole head of cauliflower, leaves removed and base trimmed
- ¼ cup extra virgin olive oil, divided, more as needed
- 1 Tbsp tomato paste
- 1 tsp garlic powder
- ½ tsp Kosher salt
- 4 anchovy filets
- 3 cloves of garlic, finely chopped
- 1 large shallot, finely chopped
- 1 small fresno chili pepper, seeds and stem removed, finely chopped
- 1 medium lemon zested, about 2 tsp, then cut into wedges for serving
- ⅓ cup pine nuts
- Fresh basil or parsley, roughly chopped, for serving
For the whipped ricotta
- 8 oz whole milk ricotta cheese
- 2 Tbsp pesto, any variety
- 1 Tbsp extra virgin olive oil
Instructions
- Parboil the cauliflower. Preheat an oven to 400F. Bring a medium saucepan filled ⅔ with water to a rapid boil over medium-high heat. Carefully lower the head of cauliflower into the water, then cover tightly with a lid. Cook for 5 minutes, then remove and pat dry. Transfer to a parchment lined baking sheet.
- Season the cauliflower. In a small bowl, combine 2 Tbsp olive oil, 1 Tbsp tomato paste, 1 tsp garlic powder, and ½ tsp Kosher salt, then whisk well. Brush or massage onto the cauliflower, then transfer to the oven and roast for 40-45 minutes, or until the cauliflower is tender, but has a crisp exterior.
- Make the whipped ricotta. Place 8oz ricotta cheese in a mixing bowl, then add 2 Tbsp pesto and 1 additional Tbsp olive oil. Whisk until the ricotta is light and airy. Refrigerate until needed.
- Meanwhile, make the garlic anchovy sauce. Heat remaining 2 Tbsp olive oil in a skillet over medium heat. When hot, add 4 anchovy filets, 3 cloves chopped garlic, 1 chopped shallot, 1 chopped fresno chile, 2 tsp lemon zest, and ⅓ cup pine nuts. Cook, stirring often and adjusting the heat as needed so nothing browns too quickly, for about 3 minutes.
- To serve: Spoon the ricotta cheese mixture onto a large serving plate. Place the roasted cauliflower on top, then pour the garlic anchovy sauce on top. Garnish with chopped basil or parsley, then enjoy immediately!
Notes
- To make-ahead: You can parboil and brush the cauliflower with the seasoning mixture up to a day in advance. Store it in the refrigerator until you’re ready to roast.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. You can also reheat slices of the cauliflower gently in a microwave -- just don't heat the ricotta!
Nutrition
Calories: 251kcal | Carbohydrates: 5g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 298mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 1mg
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