Cavolfiore al Forno con Acciughe

Cavolfiore al Forno con Acciughe is a delightful Italian dish that combines roasted cauliflower with the rich umami flavor of anchovies, creating a unique seafood experience. This comforting vegetarian dish is perfect for those looking to explore new flavors while enjoying the health benefits of cauliflower.

Ingredients

• Cauliflower - 1 small head (about 300g)
• Anchovy fillets - 4 pieces
• Garlic - 2 cloves, minced
• Olive oil - 4 tablespoons
• Breadcrumbs - 50g
• Parmesan cheese, grated - 30g
• Fresh parsley, chopped - 2 tablespoons
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and cut the cauliflower into bite-sized florets.
3. In a large mixing bowl, combine the cauliflower florets, minced garlic, 2 tablespoons of olive oil, salt, and black pepper. Toss well to coat.
4. Spread the cauliflower on a baking sheet lined with parchment paper and roast in the preheated oven for 20 minutes, or until golden and tender.
5. While the cauliflower is roasting, prepare the breadcrumb mixture by combining the breadcrumbs, grated Parmesan cheese, chopped parsley, red pepper flakes, and the remaining 2 tablespoons of olive oil in a bowl.
6. After 20 minutes, remove the cauliflower from the oven and scatter the anchovy fillets over the top, followed by the breadcrumb mixture.
7. Return to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and crispy.
8. Remove from the oven, let it cool for a few minutes, and serve warm.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins C and K, contributing to a healthy immune system.
• High in fiber, promoting digestive health.

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