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Roasted Cauliflower with Almonds, Anchovies and Herbs

Serves 4-6 as a side


  • Cauliflower 2 heads
  • Fresh Parsley 2 cups
  • Extra Virgin Olive Oil 4 Tbs
  • Kosher Salt and Freshly Ground Black Pepper
  • Whole Raw Almonds ½ cup
  • Anchovies 6
  • Red Wine Vinegar 1 Tbs
  • Medjool or Barhi Dates 2-4, pitted and chopped (optional)

Cook It

  1. Preheat the oven to 425˚F.
  2. Remove all of the leaves from the cauliflower using your hands or a small knife, then break the cauliflower into florets. I like to use my hands for this, but a paring knife works great as well. Put the florets on a rimmed baking sheet – use a second sheet if your cauliflower was large to make sure you don’t crowd the pieces. Add about 2 Tbs oil (adding a bit more if you used a second sheet), tossing to coat, and season really well with salt and pepper.
  3. Roast the cauliflower until deep golden brown and tender, tossing once, about 25 minutes. On another sheet pan, spread out the almonds, then roast alongside the cauliflower for about 8 more minutes. Set a timer for the almonds.
  4. Make the anchovy vinaigrette: Chop 6 anchovies very finely and add them to a medium bowl. Add 1 Tbs red wine vinegar and 2 Tbs oil. Season with salt and pepper. Add a few chopped dates if you like! Whisk to combine.
  5. Assemble and serve: Roughly chop the toasted almonds and add to the bowl along with leaves of 1 bunch parsley. Toss to combine. Arrange the cauliflower on plates or a platter and top with the almond mixture.

Excerpted from Salad Freak: recipes to feed a healthy obsession by Jess Damuck, Copyright © 2022. Published by Abrams.