Chefs' Recipes

Alice Waters's whole roast cauliflower with parsley and anchovy sauce

Alice Waters shares a recipe for an impressive-looking side dish.

By Alice Waters
  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
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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."
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.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.


Whole salted anchovies are available from Simon Johnson and delicatessens.
Drink Suggestion: Crisp sparkling prosecco.
Drink suggestion by Max Allen

  • undefined: Alice Waters