This gluten-free recipe features tender roasted cauliflower topped with a flavorful dressing made with hard-boiled eggs, anchovies, garlic, lemon juice, parsley, and capers. It's a satisfying and nutritious dish perfect for a light lunch or a side dish for dinner.
Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 2 hard-boiled eggs, chopped. 4 anchovy fillets, minced. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley. 1 tablespoon capers, chopped.
Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until cauliflower is golden brown and tender. In a small bowl, mix together chopped eggs, minced anchovies, minced garlic, lemon juice, parsley, and capers to make the dressing. Once the cauliflower is roasted, transfer it to a serving dish. Drizzle the anchovy dressing over the roasted cauliflower. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
40o E1
