Blistered cauliflower with anchovy, garlic, and chile flakes from Taste & Technique: Recipes to Elevate Your Home Cooking (page 168) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seared marinated flat iron steak; Herbed leg of lamb; Lamb loin chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elizabeth_qe5381 on January 13, 2026

    I made this a while back and loved it. I almost always preheat my baking sheets now when roasting veg. Yum.

  • peaceoutdesign on May 19, 2022

    This cauliflower was not impressive. Roasting in a high-temp oven work better and faster. The taste was not as interesting as it sounded.

  • wester on July 27, 2019

    I had high hopes for this, but in the end it did not turn out different from any other roasted cauliflower recipe. The flavorings should have been interesting but they weren't all that noticeable. Maybe do this again and triple the flavorings?

  • bwhip on December 09, 2018

    Fantastic cauliflower dish. Very creative ingredients and technique, and the end result was super flavorful and interesting. Loved it.

  • Zosia on March 23, 2017

    I'll be broiling my cauliflower from now on. The texture was perfect, cooked through and still moist with lots of caramelized bits. And the flavour was nicely balanced with none of the ingredients overpowering the others.

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