55 min
Average: 4.3 (16 votes)

Whole Roasted Cauliflower with Anchovy Butter

Roasting whole is an easy way to coax the nuttiness out of the cauliflower. Slathering it with anchovy butter once it’s all tender and browned is sheer elegance.

Ingredients For

  • x 1
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • 1 tsp
  • x 8
  • Butter
    Charentes-Poitou Butter PDO
  • 2 cloves
  • 1 tsp



Preheat the oven to 180ºC. Rinse the cauliflower and pat dry. Remove the outer leaves and cut out the core. Drizzle the cauliflower generously with oil. Season with salt, pepper, and the paprika. Flip the cauliflower upside down, drizzle with more oil, and season with salt and pepper.


Put it in a Dutch oven with a lid or on a baking sheet and cover with foil. Roast until tender, 35 to 45 minutes. A knife should easily pierce the cauliflower when done. Turn the broiler to high. Uncover the cauliflower and broil until browned, 1 to 2 minutes.


Meanwhile, to make the anchovy butter, crush the anchovies with the flat side of a chef’s knife. Add to a small bowl along with the softened butter, garlic, and lemon juice. Mix together until incorporated. Keep at room temperature until the cauliflower is ready.


Once the cauliflower has cooled slightly, generously spread with the anchovy butter. Serve immediately.

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