Photo: Randy Mayor; Styling: Lindsey Lower
Don't let cauliflower's pale looks deceive you. This hearty vegetable can hold its own among some pretty strong flavors. That's why we're recommending it with the underrated anchovy. Here, sage-y breadcrumbs and cauliflower's own mild flavors temper the fishy, saline bite of the anchovies, resulting in a side dish with plenty of flavor, and lots of fun.
How to Make It
Step 1
Bring a large saucepan of water to a boil; add cauliflower. Boil 6 minutes; drain.
Step 2
Combine bread and next 5 ingredients (through garlic) in a mini food processor; process until finely chopped. Melt butter in a medium skillet over medium heat. Add crumb mixture; cook 4 minutes. Toss crumbs with cauliflower.
