The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.

Everyday Food, March 2007


Read the full recipe after the video.

Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.

  • Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.

  • Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

Cook's Notes

If you don't like anchovies, you can leave them out of this low-carb dish.


Reviews (11)

68 Ratings
  • 5 star values: 18
  • 4 star values: 24
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
The salmon and cauliflower pair great together! Per the reviews, I added the garlic to the cauliflower when I put the salmon in the pan. I will definitely make this again. I didn't have anchovy paste. It still came out great, but next time I will try it with the anchovy paste.
Rating: Unrated
Read a few of the reviews and decided to not add the garlic to the paste (may burn in oven). I roasted the cauliflower for 15 minute then when I added the salmon, I made a garlic & oo paste (garlic from recipe & ~1tb oo) and drizzled it over the roasted cauliflower. I then continued the recipe from there.
Rating: 4 stars
Delicious. But did anyone else have trouble with the garlic burning? Next time I will roast the cauliflower for 15 minutes with just a little water and salt. Then add the rest ... oil, anchovies, red pepper and garlic... and finish off with the salmon that way. P.S. Don't be afraid of the anchovies. There will be no fishy taste at all; just adds a salty element. You can use the anchovy paste in a tube from the supermarket shelf (where the tomato , sundried tomato and garlic pastes are).
Rating: Unrated
I love this recipe. It was SO easy. I thin the best flavor was in the cauliflower. I will definitely make this again, doubling the amount of cauliflower I cook. I found I didn't need to make the sauce into a paste, though I tried, and it still tasted wonderful. The left over salmon made a great cream cheese spread.
Rating: Unrated
I like your "Contributors' Comments" section. It was because of the comments that I tried this recipe. Excellent, easy and fast to prepare.
Rating: Unrated
The BEST cauliflower I have ever had! I was hoping my husband didn't like it so I could have his also! Didn't use the anchovies and not quite as much oil as called for. Very easy and flavorful.
Rating: Unrated
not enough flavor for the salmon but I skipped the anchovies so that could be why
Rating: Unrated
This is great...definitely the most interesting cauliflower ever. Both my fianc?
Rating: Unrated
This jazzed up cauliflower is also delicious pureed with just a touch of skimmed milk. Serve under the salmon. I puree cauliflower quite often. It makes a great low carb substitute for mashed potatoes.
Rating: Unrated
This is what I was looking for! A healthy, FLAVORFUL recipe. I'll definately be making this again!
Rating: Unrated
Love, love. love this recipie! Its become one of our favorites; I make it once a month. Also sent to my friend and to my WW group.