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Roasted Cauliflower with Anchovy-Parmesan Crumble

4 servings · 3.9 g net carbs

3.9g Net carbs 14.8g Fat 7.9g Protein 185 kcal
Roasted Cauliflower with Anchovy-Parmesan Crumble

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 10 min  ·  cook 30 min  ·  total 40 min  ·  difficulty medium

Roasted cauliflower is oven-roasted with olive oil, salt and black pepper until the edges brown and the interior becomes tender. A pan-toasted almond flour and parmesan crumb is cooked with anchovies and butter to create a savory, umami-rich topping. A quick squeeze of lemon juice is added after roasting to brighten the florets and lift the anchovy flavor. The toasted crumb crisps in the skillet and adheres to the roasted surfaces, giving a crunchy finish without added starches.

Ingredients

  • cauliflowerCauliflower, Raw
    300 g
  • olive oil
    20 ml
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g
  • butterButter, Salted
    20 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    16 g
  • garlicGarlic, Raw
    8 g
  • almond flourFlour, Almond
    24 g
  • parmesan cheeseCheese, Parmesan, hard
    40 g
  • lemon juiceLemon juice, Raw
    12 ml
  • parsley
    6 g

Equipment

  • baking sheet
  • 12-inch skillet
  • box grater

Method

  1. Preheat the oven to 340°F and position a rack in the middle.
  2. Break the cauliflower into bite-sized florets and place in a large bowl; add olive oil, salt and black pepper and toss until evenly coated.
  3. Spread the coated florets in a single layer on a baking sheet with space between pieces; roast at 340°F for 28 to 30 minutes, turning once at the halfway point, until edges are golden and interiors are tender.
  4. While the cauliflower roasts, warm a 12-inch skillet over medium heat and add 12 g of the butter. Chop the anchovies and mince the garlic, then add both to the skillet and cook, stirring, until the anchovies dissolve and the garlic softens, about 1 to 2 minutes.
  5. Add the almond flour and grated parmesan to the skillet and continue toasting, stirring constantly, until the mixture becomes fragrant and turns a light golden-brown, about 4 to 6 minutes. If the mixture appears dry, add the remaining 8 g butter and stir to bind, then remove the skillet from heat.
  6. When the cauliflower is done, transfer the florets to a mixing bowl, pour in the lemon juice, and toss to coat. Add the anchovy-parmesan crumb and chopped parsley, then gently toss so the crumb adheres to the hot florets.
  7. Divide into four small servings and spoon any remaining crumble from the skillet over the top just before serving.
Preheat the oven to 340°F and position a rack in the middle.

Tips

Pro tip

  • Toss the cauliflower in a bowl and spread in a single layer on the baking sheet for even browning.
  • Make the almond-parmesan crumb ahead and keep it separate; add it just before serving to preserve crunch.
  • Use the lemon juice right after roasting so the acid brightens without steaming the vegetables.

Frequently asked questions

Can I omit the almond flour in the crumb?
Yes. Replace the almond flour with an equal weight of additional parmesan cheese; the topping will be denser and more purely cheesy because almond flour provides a light, toasted texture that separates the cheese into a crumb rather than a melted blanket.
Can I use ghee instead of butter for the crumb?
Yes. Ghee will raise the skillet's heat tolerance and give a slightly nuttier finish; the cooking technique and final texture remain the same because ghee and butter contribute similar fat for toasting and binding.
Why is the crumb not crisping in the pan?
The crumb may be too moist or the pan not hot enough. Return the skillet to medium heat and cook, stirring, until moisture evaporates and the mixture turns golden brown, then remove from heat to avoid burning the parmesan.
Why didn’t the cauliflower brown on the edges?
The florets may have been too crowded or under-oiled. Roast in a single layer with the olive oil evenly coating each floret and increase the oven to 350°F if needed, then continue roasting until edges show golden browning.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.9g Net carbs 15% 55% 30%
Net carbs Fat Protein
3.9 gNet carbs
7.9 gProtein
14.8 gFat
2.2 gFiber
185Calories

Electrolytes

Na583 mgSodium
K309 mgPotassium
Mg42 mgMagnesium

Minerals

Calcium
167 mg
Iron
0.88 mg
Magnesium
42 mg
Phosphorus
148 mg
Potassium
309 mg
Zinc
0.80 mg
Copper
0.114 mg
Selenium
4.9 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

111.9 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.