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cauliflower sage lemons sugar extra-virgin olive oil kosher salt nbsp extra-virgin olive oil anchovy garlic shallot bread crumbs
Viewed: 106 - Published at: a year agoIngredients
- 2 heads cauliflower
- 8 to 10 fresh sage leaves, roughly chopped
- Zest of 2 lemons
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- 8 anchovy fillets, rinsed and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 shallot, peeled and diced
- 1 cup fresh bread crumbs
Method
- Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.
- Meanwhile, prepare bread crumbs. Heat olive oil in a saute pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.
- In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.
