Popular
Latest From the Show
How To Make Pan-Seared Cauliflower with Anchovies & Capers By Ge…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Take it from the host of Food Network's "The Kitchen," Chef Geoffrey Zakarian: anchovies and capers really take cauliflower to the next level. Five anchovy filets might sound like a lot but it lends just the right amount of salty punch without overpowering the deliciously browned cauliflower.
Check out another one of his family's Thanksgiving favorites: Spicy Italian Sausage, Chestnuts, and Cornbread Dressing.
Ingredients
- 5 anchovy filets, rinsed
- 5 capers in brine, chopped
- 1 clove garlic, crushed
- 1 lemon, zested
- 1 tablespoon chopped chives
- ½ tablespoon extra-virgin olive oil
- ½ teaspoon white wine vinegar
- 1 pound cauliflower florets
- 1 tablespoon olive oil
- ½ tablespoon chopped fresh parsley
Yield
Serves: 4
Preparation
In a mortar and pestle (or using a small food processor or by hand), mash anchovies, capers, garlic, lemon zest, and chives with the extra-virgin olive oil and vinegar until a fine paste forms.
Bring a medium pot of salted water to a boil. Add the cauliflower and cook 1 min. Drain and let dry briefly.
Heat a large saute pan with the olive oil. Add the cauliflower and cook until golden brown. Transfer to a serving bowl and toss with the anchovy paste. Garnish with chopped parsley.