Charred Cauliflower With Anchovies, Capers and Olives

[elleng]

'This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops

https://cooking.nytimes.com/recipes/1019680-charred-cauliflower-with-anchovies-capers-and-olives

TESTING! NYT now provides recipes without special log-in, as they used to do!

[The Velveteen Ocelot]

1. It would be really good

if you charred the cauliflower to the point where it had to be thrown away (I hate it). It might work with red potatoes, though.

[elleng]

4. HAHAHAHA!

'Charred' red potatoes are great, IF the potatoes are good to begin with.

[MontanaMama]

2. Bookmarked!

I LOVE cauliflower....anchovies, capers and olives are icing on the cake.

[Grasswire2]

3. looking good...minus the anchovies here

I make a skillet dish with browned sourdough bread cubes, cauliflower, capers, EVOO and grated grano padano and it's on the menu for this weekend.

And we often do charred cauliflower (in cast iron skillet) with curry, raisins, shallots, orange zest and butter.

Fun to play with cauliflower variations.

[iwillalwayswonderwhy]

5. I laughed at them calling it "nearly vegetarian"

When my husband asks if something I’ve made is vegetarian I have answere, “nearly, except for the bacon”.

This sounds really good, I shall try it.

[elleng]

6. OH NO, BACON!!!