Name: Wayside Taverns Roasted Cauliflower Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 head cauliflower; 3 tbs extra-virgin olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 each lemon (for juice); 2 tbs unsalted butter; 3 tbs extra-virgin olive oil; 4 cloves garlic cloves, thinly sliced; 6 fillets anchovy fillets in oil, drained and chopped; 2 tbs heavy cream (optional, to mellow); 0.25 tsp freshly ground black pepper; 4 cloves garlic cloves, thinly sliced; 0.5 cups neutral oil (vegetable or canola); 0.25 tsp salt; 0.5 cups fresh mint leaves, finely chopped; 0.25 cups flat-leaf parsley, finely chopped; 1 tsp lemon zest; 1 tbs extra-virgin olive oil; 0.125 tsp red pepper flakes (optional)

Method

Roasted Cauliflower

1
Prepare and roast
Preheat oven to 425°F (220°C). Remove outer leaves from the cauliflower and cut into florets (bite-sized). Pat dry. In a large bowl, toss florets with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and juice from half a lemon. Spread in a single layer on a rimmed baking sheet lined with parchment or foil.
2
Roast on the middle rack 25–30 minutes, turning once halfway through, until florets are deep golden at the edges and tender when pierced with a knife. Remove from oven and keep warm.

Bagna Cauda (warm anchovy-garlic sauce)

3
Cook anchovy-garlic base
In a small to medium saucepan over low heat, combine 2 tablespoons unsalted butter and 3 tablespoons olive oil. Add 4 thinly sliced garlic cloves and sweat gently for 3–4 minutes until fragrant and softened but not browned.
4
Add the chopped anchovy fillets and stir, using the back of a spoon to help them dissolve into the oil mixture. Continue over low heat 2–3 minutes until the anchovies have melted into the oil and sauce is glossy.
5
If you want a slightly creamier, milder sauce, stir in 2 tablespoons heavy cream and warm through (do not boil). Taste and add 1/4 teaspoon black pepper if needed. Keep warm on the lowest heat or transfer to a small warmed bowl.

Fried Garlic Crisp

6
Fry garlic
In a small heavy-bottomed skillet or saucepan, heat 1/2 cup neutral oil to 300–325°F (150–160°C) — oil should shimmer but not smoke. Add the 4 thinly sliced garlic cloves in a single layer and fry, stirring occasionally, until golden brown and crispy (about 1.5–3 minutes).
7
Using a slotted spoon, transfer fried garlic to a paper towel–lined plate. Sprinkle with 1/4 teaspoon salt while hot. Reserve the garlic oil if desired for extra flavor (cool and store separately).

Mint Gremolata & Finish

8
Make gremolata
Combine 1/2 cup finely chopped mint, 1/4 cup finely chopped parsley, 1 teaspoon lemon zest, 1 tablespoon olive oil and 1/8 teaspoon red pepper flakes (if using) in a small bowl. Stir to combine and season lightly with a pinch of salt. This bright herb mixture will be sprinkled over the roasted cauliflower.
9
Assemble and serve
Arrange the roasted cauliflower on a serving platter. Spoon the warm bagna cauda over the cauliflower in ribbons or a light drizzle (start with 2–3 tablespoons and add more to taste). Scatter the mint gremolata evenly over the cauliflower. Finish by sprinkling the fried garlic crisps over the top. Serve immediately so the garlic stays crisp. Leftovers: store components separately — reheating the cauliflower and reheating bagna cauda gently; do not reheat the fried garlic.

Roasted Cauliflower Recipe

Ingredients