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Whole roasted cauliflower with anchovy sauce

Roasted cauliflower with cabbage and sauce on plate

Whole roasted cauliflower with anchovy sauce

Name: Whole roasted cauliflower with anchovy sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 1whole large cauliflower; olive oil for drizzling; 2 banana shallots finely chopped; 3 garlic cloves finely sliced; good pinch dried chilli flakes; 8 salted anchovies finely chopped; 600g tomatoes finely chopped; 75ml vegetable stock; 100ml double cream; 50g salted butter

jospizarro

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.1 out of 5.13 ratingsRate

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Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce

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Ingredients

Nutrition

Units:

MetricUS

1whole large cauliflower
olive oil

for drizzling
2 banana shallots

finely chopped
3 garlic cloves

finely sliced
good pinch dried chilli flakes
8 salted anchovies

finely chopped
600g tomatoes

finely chopped
75ml vegetable stock
100ml double cream
50g salted butter

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Nutrition: per serving (6)

kcal254
fat21g
saturates11g
carbs9g
sugars7g
fibre4g
protein5g
salt0.8g

Method

step 1

Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
step 2

Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
step 3

Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
step 4

Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
step 5

Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.1 out of 5.13 ratings

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