This is an easy one-pot, low carb basically vegetarian meal. Don’t let the anchovies scary you, because you will not taste them. They simply add that fantastic umami flavor and make this dish surprisingly tasty!
I added artichokes the second night we ate this, because I just love artichokes and spinach together! Either with or without, this is a nice meal.
Baked Cauliflower and Spinach with Mozzarella and Olives
1 pound defrosted frozen spinach, squeezed of excess water
1 head cauliflower, cut into bite-sized pieces
4 artichoke hearts, chopped (optional)
3 tablespoons avocado or extra virgin olive oil, plus more for baking dish
1 pound fresh mozzarella, sliced
1 cup grated Parmesan (about 2 ounces)
16 soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
6 roughly chopped anchovy fillets or 2 tablespoons anchovy paste
6 garlic cloves, minced
½ teaspoon crushed red pepper, or to taste
Pinch of dried oregano
Preheat oven to 425. Arrange cauliflower on a oven-proof tray and coat with oil, salt and pepper. Bake 20 minutes.
Lightly oil an earthenware baking dish or cast iron dutch oven. Place spinach in one layer, then add cauliflower. Add artichokes, if using.
Cut mozzarella slices and scatter over the top. Put olives, capers, anchovy, garlic, red pepper and 3 tablespoons oil into a food processor and mix. Spread the mixture evenly over the top. Add parmesan cheese.
Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a pinch of dried oregano.