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Roasted Cauliflower With Capers And Bread Crumbs

 

.
12

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each cauliflower florets
about 3 pounds
*
¼ cup olive oil
¼ teaspoon salt
4 slices bread, italian
about 3 by 4 in. and 1/2 in. thick, white
*
1 clove garlic
peeled
6 each anchovy fillets
canned, drained
*
¼ cup lemon juice
¼ cup parsley leaves
2 tablespoons capers
drained
1 teaspoon chili pepper flakes
hot
*

Directions

Rinse cauliflower; cut into quarters.

Cut off and discard leaves and cores; cut quarters into ¼ to ½-inch-thick slices.

In a 12- by 17-inch baking pan, mix cauliflower with olive oil and ¼ teaspoon salt.

Spoon half the mixture into another 12- by 17-inch pan and spread mixture in both pans level.

Roast in a 450° regular or convection oven until cauliflower is browned on the edges and tender when pierced, 15 to 20 minutes.

Meanwhile, toast bread slices.

Rub one side of each with garlic clove; discard any remaining garlic.

Let bread cool, then tear into 1-inch chunks.

In a food processor or blender, whirl to coarse crumbs.

In a large bowl, mash anchovies with lemon juice to a coarse paste.

Add cauliflower, parsley, capers, hot chili flakes, and bread crumbs, and mix.

Add salt to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 8497% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 179mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 14%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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