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Sautéed cauliflower recipe image

Print Sautéed cauliflower

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 & 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 & pepper


  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.
  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.
  3. Put anchovies and garlic into a small bowl over boiling water until the anchovies ‘melt’. Stir in parsley and olive oil.
  4. Transfer cauliflower and crumb mixture into a serving dish. Spoon over anchovy oil and grind in pepper. Serve hot or warm.
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