Really good cauliflower28 September 2013
In the past I have overlooked cauliflower as a choice of vegetable, assuming that because it is white it must be less nutritious than greens like broccoli. This turns out not to be the case: in fact, cauliflower and broccoli (along with brussel sprouts, cabbage, kale, and others) are members of the same species, and cauliflower is just as nutritious as the rest. Cauliflower also has a mildly musty flavour, which comes alive in this recipe. I like to serve this dish with roast chicken, but it would also make an excellent pasta sauce. If you don’t have any béchamel sauce you could replace it with a creamy cheese like ricotta combined with some freshly grated nutmeg.
- For two to four servings:
One bulb of garlic, peeled and roughly chopped
12–15 anchovy fillets
One large cauliflower, chopped into small florets
Chilli flake and sea salt, to taste
A splash of white wine or water
⅓ cup béchamel sauce
3 heaped tbsp rinsed capers
3 heaped tbsp Dijon mustard
Zest and juice of one lemon
A handful of grated parmesan
A handful of chopped Italian parsley
- Fry the anchovies and garlic in a little olive oil over a medium heat for about a minute. Add the cauliflower, chilli, and sea salt.
- Cover tightly and continue cooking until the cauliflower is soft (10–15 minutes), stirring every few minutes and adding wine or water as necessary to prevent burning.
- Once the cauliflower is soft, turn off the heat and deglaze the pan with the lemon juice, then stir in the other ingredients.