Dinner

Whole Roasted Cauliflower with Anchovy Sauce Recipe

BySophie Carsel December 8, 2025December 8, 2025

Introduction

This whole roasted cauliflower with anchovy sauce is a stunning centerpiece that’s both hearty and full of flavor. Tender, golden cauliflower pairs beautifully with a rich, savory sauce that balances garlic, tomatoes, and anchovies for a unique taste experience.

A whole roasted cauliflower with a golden-brown top showing a slightly crispy texture, sitting in the center of a round white plate. Surrounding the cauliflower are several bright green roasted cabbage leaves mixed with chunks of soft, reddish-pink pieces that look like cooked tomato or pepper. The plate is placed on a white marbled surface with a blurred dark red background. Light steam rises from the hot cauliflower, adding a fresh cooked feel. 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: Heat the oven to 200°C (180°C fan)/gas mark 6. Remove the leaves from the cauliflower and set them aside. Bring a large pan of salted water to a boil, then blanch the cauliflower for 4–5 minutes. Drain it well.
Step 2: Place the cauliflower in a roasting tin and drizzle generously with olive oil. Season well with salt and pepper. Roast for 40–50 minutes until the cauliflower is tender and beautifully golden.
Step 3: While the cauliflower roasts, prepare the anchovy sauce. Heat a little olive oil in a pan and gently fry the finely chopped shallots for about 10 minutes until softened.
Step 4: Add half of the sliced garlic and the dried chilli flakes to the pan. Cook for another minute, stirring frequently.
Step 5: Stir in the finely chopped anchovies and cook until they dissolve into the sauce. Then add the chopped tomatoes and vegetable stock. Season to taste.
Step 6: Simmer the sauce for 10–15 minutes until the tomatoes break down and the sauce thickens slightly. Pour in the double cream and cook for another minute to combine.
Step 7: Meanwhile, melt the salted butter in a separate pan. Add the remaining garlic slices and fry the reserved cauliflower leaves with a good pinch of seasoning until crisp and fragrant.
Step 8: To serve, place the roasted cauliflower on a bed of the buttery fried leaves and spoon the warm anchovy sauce generously over the top.

Tips & Variations

Use fresh, ripe tomatoes when possible for the best flavor in your sauce, or substitute with good-quality canned tomatoes if out of season.
If you prefer a milder sauce, reduce or omit the chilli flakes.
For a vegetarian version, omit anchovies and add a splash of soy sauce or miso paste for umami.
Serve with crusty bread to soak up the delicious anchovy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop. The anchovy sauce can be reheated separately and spooned over the cauliflower again.

How to Serve

The image shows a whole roasted cauliflower with a golden-brown top and slightly charred edges, sitting in the center of a white plate. Surrounding the cauliflower is a mix of green leafy vegetables and red chunks that look like tomatoes, all mixed in a creamy light orange sauce. The plate is placed on a surface with a white marbled texture, and steam rises gently from the cauliflower, showing it is hot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the cauliflower and make the sauce ahead of time. Reheat them gently before serving. Fry the cauliflower leaves just before serving to keep them crisp.