PREP TIME                                     COOK TIME

20 minutes                                          40 minutes          


60 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 Nuvo's extra-virgin olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1 cup fresh breadcrumbs
  • 1/2 cup finely chopped flat-leaf parsley
  • Lemon wedges
  • Kosher salt


  1. 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.
  2. 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.
  3. In a large bowl, toss cauliflower and bread crumbs together and serve.
Nuvo Olive OIl