Roasted Cauliflower with Olives & Anchovy – Italian Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Cauliflower with Olives & Anchovy – Italian Recipe

Hey everyone! I’m so excited to share this recipe with you. It’s a dish I stumbled upon while trying to use up a head of cauliflower, and honestly? It’s become a bit of a regular in my kitchen. It’s surprisingly flavorful, wonderfully comforting, and feels a little bit special – perfect for a weeknight dinner or a casual get-together. This Roasted Cauliflower with Olives & Anchovy is a taste of Italy right in your home!

Why You’ll Love This Recipe

This isn’t your average roasted cauliflower. The combination of salty olives, a hint of umami from the anchovy (don’t worry, you won’t really taste the fish!), and the sharp bite of Pecorino Romano is just… magical. It’s a fantastic way to elevate a simple vegetable into something truly delicious. Plus, it’s relatively easy to make, and the oven does most of the work!

Ingredients

Here’s what you’ll need to bring this Italian beauty to life:

• 2-2 ½ lbs cauliflower, cut into florets (about 700-850g)
• 4 large shallots or 1 medium onion, diced
• 2-3 garlic cloves, minced
• ½ tsp anchovy paste (optional)
• 12 oil-cured black olives, pitted
• ½ tsp crushed red chili flakes
• 2 Tbsp fresh Italian parsley, chopped
• 3 Tbsp olive oil
• ¾ cups grated Pecorino Romano cheese (about 75g)
• 6 oz shredded Friulano or mozzarella cheese (about 170g)

Ingredient Notes

Let’s talk about a few key players in this recipe. Getting these right will really make a difference!

• Oil-cured black olives: These are not the same as the olives you find in a jar with brine. Oil-cured olives are intensely flavorful and slightly wrinkled. They add a wonderful depth to the dish. Look for them in specialty stores or online.
• Pecorino Romano: This salty, hard cheese is a staple in Roman cuisine. It’s made from sheep’s milk and has a wonderfully sharp flavor. Parmesan can be substituted in a pinch, but Pecorino is really the star here.
• Friulano/Mozzarella: Friulano is a regional Italian cheese, but mozzarella works beautifully as a substitute. It adds a lovely, melty texture.
• Anchovy Paste – optional umami boost: Don’t be scared! A little anchovy paste adds a savory depth that you won’t even realize is there. If you’re strictly avoiding anchovies, you can leave it out, but I highly recommend giving it a try. It really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 375°F (190°C).
2. Toss those cauliflower florets with 2 tablespoons of olive oil on a baking sheet. Spread them out in a single layer and roast for 30-35 minutes, or until they’re tender and slightly browned – but not mushy! We want a little bit of char.
3. While the cauliflower is roasting, let’s work on the flavor base. Heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the diced shallots (or onion) and cook until they’re softened and translucent, about 5-7 minutes.
4. Add the minced garlic and chili flakes to the pan and cook for another minute, until fragrant. If you’re using anchovy paste, stir it in now and cook for 30 seconds.
5. In a large bowl, combine the roasted cauliflower, the onion mixture, chopped parsley, and pitted olives. Pour in the ½ cup of Pecorino Romano and toss everything together gently.
6. Transfer the cauliflower mixture to a baking dish. In a small bowl, mix the remaining ¼ cup of Pecorino Romano with the shredded Friulano or mozzarella. Sprinkle this cheese blend evenly over the top of the cauliflower.
7. Bake for another 25-30 minutes, or until the cheese is golden brown and bubbly.
8. Garnish with a few extra olives before serving.

Expert Tips

• Don’t overcrowd the baking sheet when roasting the cauliflower. This will steam it instead of roasting it, and you won’t get that lovely crispy texture.
• Taste as you go! Adjust the amount of chili flakes to your liking.
• For extra flavor, try using a good quality olive oil.

Variations

• Vegan Adaptation: Skip the cheeses! It won’t be quite the same, but still delicious. You could add a sprinkle of nutritional yeast for a cheesy flavor.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper along with the chili flakes.
• Italian Regional Variations: My friend’s Nonna adds a handful of toasted pine nuts for a bit of crunch. It’s amazing!

Serving Suggestions

This roasted cauliflower is fantastic on its own as a main course, or as a side dish with grilled chicken, fish, or sausage. It also pairs beautifully with a simple green salad and a crusty loaf of bread. A glass of crisp Italian white wine would be the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. It’s best enjoyed fresh, though!

FAQs

• Is this dish best served immediately? Yes! While leftovers are good, it’s definitely at its best when served straight from the oven.
• Can I use a different type of cheese? Parmesan is the closest substitute for Pecorino Romano, but the flavor won’t be quite the same.
• What if I don’t have anchovy paste? You can leave it out, or use a finely chopped anchovy fillet instead.
• Can I roast the cauliflower ahead of time? Absolutely! You can roast the cauliflower a day or two in advance and store it in the refrigerator. Just add it to the baking dish with the other ingredients when you’re ready to bake.
• What’s the best way to prepare the shallots/onion? Dicing them finely ensures they cook evenly and blend well with the other flavors.