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 🙂
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.