Roasted Cauliflower with Lemon-Parsley Sauce




This past weekend, our friends Lauren and Jason hosted their annual Oyster Party. They provide bushels of oysters and their beautiful house and yard, and all 80 of the rest of us bring delicious things to share. Oysters + great company + the best potluck EVER made for a shucking good time.

Finally our garden decided to kick it into gear. (I did have to supplement one cauliflower head from the grocery store. My two are not hard to decipher from the commercially grown one. Sigh.)

I got this recipe from the NYTimes.


1 large (or 2 small) cauliflower heads
8 anchovy fillets
2 garlic cloves, peeled
2 T unsalted butter
1/2 c olive oil
1/3 c almonds, chopped
2 T lemon juice
1/2 c chopped parsley
Pinch of red pepper flakes


First, turn the oven on to 375 degrees. In the oven, place a pan of water in the bottom to add moisture to the oven. Next, carve out the stem of the cauliflower, being careful not to cut any of the florets. In a cast iron pan or baking dish, place the cauliflower stem down. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 1-2 hours, or until the cauliflower is tender when you cut it with a knife.

While it’s cooking, make the sauce. First, toast the almonds in a pan over medium heat until browned. Set aside to cool. In a food processor, first combine the anchovies, almonds, garlic, and butter. While it’s running, drizzle the olive oil into the mixture. Next add the lemon juice, then parsley, then red pepper flakes and S&P. Put into a small dish, and serve along side of the cauliflower.


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