Roasted cauliflower, anchovy and caper salad

If you’re a fan of fish, this is a super recipe for you!

I love roasted cauliflower, and the punchy flavours of marinated anchovies and capers go so well with it, with a little bit of sweetness added courtesty of the cherrry tomatoes. Add some gorgeous flaky fish on top (I had this salad with a variety of fish for a couple of lunches last week – fillets of mackerel, sea bass and sardines all work beautifully), and you have a delicious meal 🙂

2016-02-20 19.23.23

I roasted a whole cauliflower (in medium-sized florets) with a couple of tablespoons of capers, about 200g anchovies marinated in garlic and olive oil and about 200g cherry tomatoes. I simply topped with a fish fillet pan-seared in coconut oil until the skin became crispy and golden, and had this alongside a lovely helping of cavolo nero.

2016-02-20 19.23.01

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s