Photo: Randy Mayor; Styling: Lindsey Lower 
Serves 6 (serving size: 1 cup)

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.

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