July 29, 2017
Dinner, Side Dishes, Fish,
Anchovy, Vegetables, Cauliflower, Southern, Budget-Friendly, Freezer (OAMC), Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy more
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"Let's face it....you either love anchovies or you hate them. (Or maybe think you do!). This combines the nuttiness of the roasted cauliflower with the saltiness of anchovy sauce. If you are an anchovy nut, use the oil from the anchovies instead of olive oil in the sauce."
Preheat the oven to 450°.
Combine the first 4 ingredients in a small skillet over medium heat. Cook for 5 minutes or until the anchovies have broken down. Remove the pan from the heat.
Spread the cauliflower in a single layer on a baking sheet coated with cooking spray. Coat the cauliflower with cooking spray. Bake at 450° for 10 minutes. Drizzle the oil mixture over the cauliflower; toss to coat.
Bake at 450° for 25 minutes or until the edges are browned, stirring once after 15 minutes.
Sprinkle with parley, juice and salt.
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