Dinner

Whole Roasted Cauliflower with Anchovy Sauce Recipe

ByJack Voss December 8, 2025December 8, 2025

Introduction

This whole roasted cauliflower with anchovy sauce is a flavorful and elegant vegetarian centerpiece perfect for any meal. Tender, golden cauliflower pairs beautifully with a rich, savory anchovy and tomato sauce, creating a dish that’s both simple and impressive.

A whole roasted cauliflower with a golden brown, slightly charred top sits in the center of a white plate, surrounded by a colorful mix of chopped green vegetables and diced orange pieces, likely tomatoes or carrots. The cauliflower has a bumpy texture with visible seasoning on its surface, and steam rises softly, showing it is hot. The vegetables around it have vibrant shades of green and orange, providing a fresh contrast to the roasted cauliflower. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole large cauliflower
Olive oil, for drizzling
2 banana shallots, finely chopped
3 garlic cloves, finely sliced
Good pinch dried chilli flakes
8 salted anchovies, finely chopped
600g tomatoes, finely chopped
75ml vegetable stock
100ml double cream
50g salted butter

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Remove the leaves from the cauliflower and set them aside for later. Bring a large pan of salted water to a boil, then blanch the cauliflower for 4-5 minutes. Drain well.
Step 2: Place the cauliflower in a roasting tin, drizzle generously with olive oil, and season well. Roast in the oven for 40-50 minutes until tender and golden all over.
Step 3: While the cauliflower roasts, heat a little olive oil in a pan and gently fry the shallots over low heat for about 10 minutes until softened.
Step 4: Add half of the sliced garlic and the dried chilli flakes to the pan, cooking for another minute. Stir in the chopped anchovies and let them dissolve into the mixture.
Step 5: Add the chopped tomatoes and vegetable stock, season to taste, and simmer for 10-15 minutes until the tomatoes break down and the sauce thickens slightly.
Step 6: Stir in the double cream and let the sauce bubble for another minute, then remove from heat.
Step 7: Meanwhile, heat the butter in a separate pan, add the remaining garlic slices and fry the reserved cauliflower leaves with plenty of seasoning until tender and lightly browned.
Step 8: To serve, place the roasted cauliflower on a bed of the buttery leaves and spoon the rich anchovy sauce generously over the top.

Tips & Variations

For a milder sauce, reduce the amount of chilli flakes or omit them entirely.
You can substitute double cream with coconut cream for a dairy-free version.
If you prefer, use fresh tomatoes instead of canned for a fresher sauce taste.
Adding a sprinkle of toasted breadcrumbs or parmesan over the sauce can add extra texture and flavor.

Storage

Store any leftover roasted cauliflower and anchovy sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to maintain texture. The sauce can also be reheated in a microwave on medium power, stirring occasionally.

How to Serve

The image shows a whole roasted cauliflower with a golden brown, slightly charred top, sitting in the center of a round white plate. Around the cauliflower, there is a bed of mixed greens including bright green cabbage leaves and darker green bok choy, with pieces of orange-colored sauce and toppings scattered throughout. The plate rests on a white marbled surface with a rustic, dark background. Steam rises gently from the cauliflower, indicating warmth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

The anchovies add umami and depth, but if you want a vegetarian version, you can omit them and increase the seasoning with soy sauce or miso paste for a similar savory boost.

How do I know when the cauliflower is done roasting?

The cauliflower should be tender when pierced with a fork and have a golden brown color on the outside. Roasting for 40-50 minutes at the recommended temperature usually achieves this perfectly.