Cauliflower Crostone With Anchovy And Caper Sauce – a delicious recipe with cauliflower, extra virgin olive oil, anchovy, capers, crusty. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Break up or chop the cauliflower into small pieces. Cook in boiling water with a pinch of salt until just tender, about 10 minutes.
2
In the meantime, make the sauce by combining the olive oil and anchovies in a small saucepan and bringing to a bare simmer over low-medium heat. Stir gently to break up the anchovies, and add the capers (if you prefer, you can also chop these, I like to leave them whole, especially if they are very small capers). Remove from the heat once the anchovies have 'melted' down into a sauce, this happens fairly quickly, no more than 2 minutes total simmering.
3
Toast the bread (in a low oven, under a broiler, or on a grill pan) and set aside.
4
When the cauliflower is cooked, drain, and toss with the warm sauce. Pile the dressed cauliflower on the toasted bread and drizzle any extra sauce (especially the capers that tend to sit at the bottom of the pan) on top. Serve warm.
1926
kcal
Calories
215
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 head of cauliflower, 1/4 cup extra virgin olive oil, 8 anchovy fillets in oil, 2 teaspoons capers in brine, and more.
Yes, Cauliflower Crostone With Anchovy And Caper Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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