Cauliflower with anchovy oil and crispy capers from Colu Cooks: Easy Fancy Food (page 73) by Colu Henry

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Accompaniments: Skillet pork chops with vinegar and honey collards; Chicken Quintiliano

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

  • SpatulaCity on February 24, 2025

    Great and delivered on big flavors. I didn’t have a full 3TB of capers so subbed in some Kalamata olives for the variance - not the same, I know! But it was still very tasty! Deglazed the pan at the end with some watered down caper juice to pour over the top and that was an extra kick of flavor. Only roasted cauliflower for 20 min and broiled a few min longer to give the cauliflower color but retain some crunch. Saved seasoning for the end given all the salty elements included in the recipe. Would make again!

  • Nancy402 on December 06, 2023

    This came together quickly and delivered complex punchy flavours. The anchovies make this quite salty so bear that in mind. Will make again.

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