roasted cauliflower with chilli and anchovies

This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.


Serves 4.


1 cauliflower broken into florets
1/2 cup of olive oil
1-2 red chillies finely chopped( depending on how hot you like it)
3 cloves of garlic minced
6 drained anchovy fillets finely chopped
1 bunch of parsley chopped
1 lemon zest and two tablespoons of juice
1 lemon cut into wedges



Heat the oven up to 200c or 400f.

Next place the cauliflower in a roasting pan. In a bowl mix the chilli, anchovies, olive oil and garlic. Tip this onto the cauliflower and massage in to the florets, making sure they all get coated. Place into the oven for ten minutes and then stir through and place back. Bake for another ten to fifteen minutes or until tenderish and the cauliflower is starting to caramelise, I also sometimes put half a lemon in to roast alongside and then squeeze it over instead.

Place in a serving bowl with the lemon juice and zest. Sprinkle the parsley over the top and serve with the wedges of lemon.

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