Roasted cauliflower with anchovy butter

It’s a super-simple dish to prepare - You want to roast the cauliflower until it’s has a deep golden brown colour and a knife meets just a little resistance when you insert it into the centre. If the cauliflower is browning too quickly before it reaches peak tenderness, cover it loosely with a piece of foil.

10 minutes prep.

1.5 hours cooking

Serves 4-6 as a side dish

Ingredients

  • 1 cauliflower, large stalk trimmed
  • Olive oil, for drizzling
  • 150 ml dry white wine
  • 100g butter, diced
  • 2 tsp chopped thyme
  • 4 anchovies, finely chopped
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon, plus wedges to serve
  • ½ tsp dried red chilli flakes

Method

  1. Preheat an oven to 190˚c.
  2. Drizzle the cauliflower generously with olive oil and rub in all over to coat well, next place it in a roasting pan and season to taste and add the wine to the pan.
  3. Begin to roast the cauliflower, drizzling occasionally with a little extra oil and cook for 1-1½ hours or until golden brown and the cauliflower is very tender when the centre is pierced with a sharp knife.
  4. Melt the butter in a saucepan over a medium-high heat and cook for 5-6 minutes until nut brown.
  5. Remove from the heat and stir in thyme, anchovies, garlic, rind and chilli, season to taste and spoon over the cauliflower.
  6. Serve hot, scattered with extra thyme and with crusty bread to mop up the juices.
RECIPES

Roasted cauliflower with anchovy butter

It’s a super-simple dish to prepare - You want to roast the cauliflower until it’s has a deep golden brown colour and a knife meets just a little resistance when you insert it into the centre. If the cauliflower is browning too quickly before it reaches peak tenderness, cover it loosely with a piece of foil.

10 minutes prep.

1.5 hours cooking

Serves 4-6 as a side dish

Ingredients
Method

Ingredients

  • 1 cauliflower, large stalk trimmed
  • Olive oil, for drizzling
  • 150 ml dry white wine
  • 100g butter, diced
  • 2 tsp chopped thyme
  • 4 anchovies, finely chopped
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon, plus wedges to serve
  • ½ tsp dried red chilli flakes

Method

  1. Preheat an oven to 190˚c.
  2. Drizzle the cauliflower generously with olive oil and rub in all over to coat well, next place it in a roasting pan and season to taste and add the wine to the pan.
  3. Begin to roast the cauliflower, drizzling occasionally with a little extra oil and cook for 1-1½ hours or until golden brown and the cauliflower is very tender when the centre is pierced with a sharp knife.
  4. Melt the butter in a saucepan over a medium-high heat and cook for 5-6 minutes until nut brown.
  5. Remove from the heat and stir in thyme, anchovies, garlic, rind and chilli, season to taste and spoon over the cauliflower.
  6. Serve hot, scattered with extra thyme and with crusty bread to mop up the juices.
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