The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Whole roast cauliflower with parsley and anchovy sauce

"Whatever its colour, cauliflower makes an impressive sight when brought to the table cooked whole," says Alice Waters. "It also makes a great hors d'oeuvre at a cocktail party; people can break off a floret and dip it in a sauce."

You'll need

1 head cauliflower, washed, drained well For drizzling: olive oil   Parsley and anchovy sauce 1 garlic clove, crushed 3 salt-cured anchovy fillets (see note) Juice of ½ lemon 3 tbsp extra-virgin olive oil 2 tsp chopped parsley


  • 01
  • For parsley and anchovy sauce, pound garlic and anchovies to a purée using a mortar and pestle. Whisk in lemon juice, season to taste and stir to dissolve salt. Add oil and whisk to combine, then stir in parsley.
  • 02
  • Preheat oven to 220C. Place cauliflower in a lightly oiled roasting pan that just holds it comfortably. Sprinkle with salt, drizzle with olive oil, then bake until golden and tender (about 1 hour). Test by piercing with a sharp knife. You can also steam the cauliflower; sprinkle with salt and oil and cook in a steamer until tender (about 20 minutes).
  • 03
  • Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.

Note Whole salted anchovies are available from Simon Johnson and delicatessens. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Crisp sparkling prosecco.

Featured in

Apr 2014

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Panettone, ricotta and peach cake

Italian recipes


Saltimbocca alla Romana

Fast autumn recipes


Roast lamb loin with couscous and pumpkin

Chocolate recipes


Ditali with broccolini and bread

Apple recipes


Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes


Fried provolone with red wine vinegar

Almond recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.