Sometimes tasty isn’t pretty — and that’s the case with this delicious Lemony Roasted Cauliflower Spread. The rich, layered spread is perfect served on pita triangles.
Confession: I love football. Though I would be the first to say I don’t watch enough during the season, there is something about a good game that gets me totally excited. Sunday was filled with two good games — both of which were won by the teams I was rooting for (not to be mistaken for my teams, of course).
Unfortunately, I live with a longtime 49ers fan from Patriot’s country (which meant both wins were disappointments to him). It probably didn’t help that I popped downstairs to enjoy the Seahawks’ win … because while I am not typically a Seattle fan (the Raiders have been my favorite team since the third grade when I spied a fourth grader’s fabulous Raiders jacket and promptly fell in love with the logo. I should note that I also love the Giants, since I am from New York and all), I am a fan of any team that’s not the 49ers, the Patriots or the Cowboys. Sunday was good to me.
Besides, Seattle holds a special place in my heart. I grew up on the Seattle grunge movement of the 90s. When I visited Seattle a few years back, it was a total dream come true.
It was on that trip that Cate and I tried Lola, one of Tom Douglas’s restaurants. On our first night there, hungry and tired, we popped in for a quick bite at the bar. Lola happened to be in the ground floor of our hotel. Among the dishes we ordered was an amazing cauliflower spread that totally make me rethink cauliflower. Who knew it could be more than just the veggie that I adored with cheese sauce? It’s such an adaptable veggie that can be so rich, given the opportunity.
Also, cauliflower makes a great spread — Lola taught me that.
While this spread isn’t anything like the spread we had at Lola, it is special in its own right.
Lemony Roasted Cauliflower Spread is laced with lemony flavor and made rich with subtle additions of garlic and anchovies. It’s crazy easy to make, and makes a perfect addition to whatever game day food you are serving (it’s also great for appetizers anytime). This was among my contributions for the 2013 Blogger’s Apres Thanksgiving celebration with Cate and Patsy this year.
The star of this spread, of course, is the roasted cauliflower. It’s amazing how roasting cauliflower can transform it into something perfectly wonderful. And while the color of the spread isn’t anything exciting, the flavor is amazing … just give it a try. Trust me on this one.
Serve it warm, and spread it on pita triangles. Or … just grab a spoon. Because, yes, it really is that good.
- 4 cups cauliflower florets
- 4 cloves garlic, crushed
- 5 anchovy fillets
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh lemon juice
- Pita wedges, for serving
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil.
- Spread the cauliflower on the baking sheet. Add the garlic and anchovy fillets. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring once, for 15-20 minutes, until the cauliflower is golden brown and tender.
- Transfer the cauliflower mixture to a food processor and process until smooth. Stir in the lemon juice. Transfer to a serving bowl and serve hot with pita wedges.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.