This cauliflower with capers, anchovies, and parsley is truly delicious. I guarantee there won’t be a single crumb left. A side dish that will make you love this unfortunately not always appreciated but very healthy vegetable. A very simple recipe that deserves to be noted in your notebook. Try it as soon as possible and let me know what you think.
Other cauliflower recipes not to be missed:

- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Steam, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower with Capers
- 1.8 lbs cauliflower (net weight after trimming)
- 2 anchovy fillets in oil (large)
- 1 tablespoon capers in salt
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- Steamer
- Mezzaluna
- 1 Small bowl
- 1 Baking dish
Preparation of Cauliflower with Capers
Wash the cauliflower well and divide it into florets.
Steam them for 10/15 minutes (they should be tender but still crunchy as they will finish cooking in the oven). Alternatively, blanch them in lightly salted water.
Meanwhile, rinse the capers under running water and pat them dry with a paper towel.
Coarsely chop the anchovy fillets with a mezzaluna along with the garlic clove (peeled and with the central core removed), the capers, and the parsley.
Transfer the mixture to a small bowl and add a few tablespoons of oil. Mix.
Brush the bottom and sides of a baking dish with oil and arrange the cauliflower florets (I recommend cutting the larger ones in half).
Season them with salt to taste, then spread the prepared mixture on the surface. Finally, drizzle with an additional thread of oil.
Cook the cauliflower with capers in a preheated static oven at 356°F for 15/20 minutes.
Take it out of the oven and let it cool slightly before serving. Enjoy! Paola
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