PREP TIME COOK TIME
20 minutes 40 minutes
1 large head of cauliflower (8 florets approx.)
8 anchovy fillets, rinsed and finely chopped
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 tsp lemon zest
4-5 fresh sage leaves, roughly chopped
1/2 cup Nuvos extra-virgin olive oil
1/4 tsp crushed red pepper flakes
1 cup fresh breadcrumbs
1/2 cup finely chopped flat-leaf parsley
Preheat oven to 450 degrees Fahrenheit. Toss the florets in a bowl with sage leaves, lemon zest, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes, stirring once in between.
Meanwhile, heat olive oil in a pan over medium heat. When oil shimmers, add the anchovies, red pepper flakes, garlic, shallot and breadcrumbs. Cook for 5 to 7 minutes, until anchovies have broken down.
In a large bowl, toss cauliflower and bread crumbs together and serve.
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Stuffed with vegetables, whatever available in the home and cheese.