Roasted Cauliflower with Caper-Anchovy Vinaigrette

January/February 2014

Your rating: None Average: 4.2 (6 votes)

In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.

Roasted Cauliflower with Caper-Anchovy Vinaigrette

Makes: 6 servings, 1/6 cauliflower & 1 1/2 Tbsp. vinaigrette each

Serving Size: 1/6 cauliflower & 1 1/2 Tbsp. vinaigrette

Active Time:

Total Time:



  • 10 cups water
  • 2 lemons, sliced into 1/2-inch rounds
  • 2 tablespoons salt
  • 2 teaspoons paprika
  • 1 large head cauliflower (about 3 pounds)
  • 1 tablespoon extra-virgin olive oil


  • 2 anchovy fillets, blotted dry
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped shallot
  • 1 tablespoon capers, rinsed
  • 2 teaspoons white-wine vinegar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons reduced-fat sour cream


  1. To prepare cauliflower: Preheat oven to 475°F. Line a pie pan or baking dish with parchment paper.
  2. Combine water, lemon slices, salt and paprika in a large pot. Bring to a boil over medium-high heat. Remove any outer leaves from cauliflower, but do not remove the core. Gently lower the cauliflower into the boiling water. Simmer gently, turning once, until it starts to soften, about 6 minutes. Using a sturdy pair of tongs, transfer the cauliflower to a colander to drain.
  3. Place the cauliflower stem-side down in the prepared baking dish. Drizzle 1 tablespoon oil over the top.
  4. Roast the cauliflower, rotating the pan if it appears to be browning unevenly, until browned all over, 30 to 35 minutes.
  5. To prepare vinaigrette: Combine anchovies, parsley, shallot, capers, vinegar and lemon zest in a food processor. Process, scraping down the sides a few times, until finely minced. With the machine running, add 2 tablespoons oil. Transfer to a small bowl and stir in sour cream.
  6. Serve the cauliflower whole or cut into portions, with the vinaigrette.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 5) for up to 1 day; stir before serving.


Per serving: 79 calories; 6 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 5 g total sugars; 2 g protein; 2 g fiber; 388 mg sodium; 294 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value)

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 1 fat

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

Mardi Gras
January/February 2014
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner