If you’re looking for a show-stopping, plant-based dish that’s bursting with flavor, this whole roasted cauliflower with garlic anchovy sauce is a recent favorite! Of course you can omit the anchovies to make it vegetarian, but I love the umami flavor they add.
A few quick tips for cooking a whole head of cauliflower: first, be sure to parboil it before roasting to ensure even cooking throughout. Second, pair it with flavorful sauces (like the garlic anchovy sauce). And finally, add texture. Here, we’re topping the cauliflower with crunchy toasted pine nuts. It’s served over a bed of cool, creamy ricotta and it’s just too delicious not to share! I think you’re going to love it.
Big fan of veggie-forward dinners over here. If you love ’em too, try my crispy mushroom shawarma, Italian ribollita soup, or warm farro salad next!
What You’ll Need
- Whole head of cauliflower, leaves removed and base trimmed
- To brush on top of the cauliflower: extra virgin olive oil, tomato paste, garlic powder, and kosher salt
- For the garlic anchovy sauce: anchovy filets, garlic, shallot, fresno chili pepper, lemon, pine nuts, and basil or parsley
- Whipped ricotta: ricotta cheese, pesto, and extra virgin olive oil
Ingredient Substitutions
- Cauliflower: Swap with broccoli, romanesco, or a head of cabbage.
- Anchovies: Use capers, olives, or soy sauce for a similar umami kick.
- Fresno chile: Substitute with a red jalapeño or a pinch of red pepper flakes for heat.
Directions
- Parboil the cauliflower. Bring a large pot of salted water to a boil. Turn the cauliflower upside down and carefully lower it into the boiling water. Parboil for 5 minutes until slightly tender. Remove and drain well.
- Prepare for roasting. Preheat your oven to 400°F (200°C). In a small bowl, mix together the olive oil, tomato paste, garlic powder, and kosher salt. Brush thisall over the cauliflower, ensuring every nook and cranny is coated.
- Roast the cauliflower. Place the cauliflower on a baking sheet lined with parchment paper or in a cast-iron skillet. Roast in the preheated oven for 40-45 minutes, or until the cauliflower is golden brown and tender when pierced with a fork.
- Make the garlic anchovy sauce. Heat olive oil in a skillet over medium heat. Add anchovy filets, chopped garlic, shallot, Fresno chile, lemon zest, and pine nuts. Cook, stirring often, for about 3 minutes, adjusting the heat as needed so nothing browns too quickly. The anchovies should dissolve, and the garlic and shallots should be soft and fragrant.
- Serve! Spread the whipped ricotta on a serving plate. Place the roasted cauliflower on top, then spoon the garlic anchovy sauce over the cauliflower. Serve immediately and enjoy!
FAQs
Yes! This recipe works well with other vegetables like broccoli, romanesco, or even a head of cabbage. Adjust the cooking time as needed based on the size and density of the vegetable.
If you’re not a fan of anchovies, try using capers or olives for a briny, salty alternative. You could also omit the anchovies altogether and add a splash of soy sauce or Worcestershire sauce to mimic the umami flavor.
Yes, to make this dish vegan, swap the whipped ricotta with a plant-based ricotta or another dairy-free alternative. You can also replace the anchovies in the sauce with capers or olives. Be sure the pesto you’re using is vegan if that matters to you!
Ari’s Best Tips!
- Don’t skip the parboil: Parboiling the cauliflower before roasting ensures that it cooks evenly and becomes tender throughout.
- Get creative with the ricotta: If you don’t have pesto, you can add other sauces or herbs like basil or parsley for extra flavor.
- Adjust the heat: If you want more spice, leave the seeds in the Fresno chile or add a pinch of red pepper flakes.
Make-Ahead, Leftovers, & Storage
- 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!
I don’t recommend freezing this. Best enjoyed fresh!
Serving Suggestions
Pair this roasted cauliflower with a crisp green salad and some crusty bread to soak up the delicious sauce. It also pairs well with a side of roasted potatoes or a light grain dish like quinoa or couscous.
A simple, yet elegant vegetable-forward meal. The perfect addition to any dinner party!
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Whole Roasted Cauliflower with Garlic Anchovy Sauce
Equipment
- Pastry brush
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
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