New This Month

Roasted Cauliflower with Walnuts and Parsley

To toast walnuts, spread them on a baking sheet and heat in a 350-degree oven until fragrant, 5 to 10 minutes.

Source: Martha Stewart Living, March 2010


  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 3 anchovies, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/2 cup fresh flat-leaf parsley
  • Freshly ground pepper


  1. Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.

  2. Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.

  3. Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.

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