Pic of Sautéed cauliflower

Sautéed cauliflower

Show ingredients

Sautéed cauliflower

Side Serves 4 20 min
Cauliflower is endlessly adaptable. This quick recipe is salty and rich with a little bit of crunch. It brings out cauliflower's deep, sweet nuttiness. It goes very well with grilled fish or chicken, or stirred through pasta.


  • 1 large cauliflower (or half cauliflower and half purple sprouting broccoli)
  • 4 tbsp olive oil
  • 100g fresh breadcrumbs
  • 3 anchovy fillets, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Separate cauliflower into reasonably large florets. Heat oil in a deep saucepan (with a lid) and add cauliflower. Cover and cook for 5 minutes.
  • Step 2

    Remove lid and sprinkle the crumbs over the cauliflower. Cook uncovered over a moderate heat until cauliflower is tender and the breadcrumbs have browned - stirring from time to time for a further 5 minutes.
  • Step 3

    Put anchovies and garlic into a small bowl over boiling water until the anchovies 'melt'. Stir in parsley and olive oil.
  • Step 4

    Transfer cauliflower and crumb mixture into a serving dish. Spoon over anchovy oil and grind in pepper. Serve hot or warm.

You may also like…