whole roasted cauliflower with anchovy sauce

ByEditorial Staff January 11, 2024January 11, 2024

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

Prep:20 mins

Cook:1 hr

Easy

Serves 4 – 6

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

whole roasted cauliflower with anchovy sauce method

STEP: 1 Heat oven to 200C/180C/gas 6. Seperate the leaves from the cauliflower and set aside to use later. Bring a sizeable pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.

STEP: 2 Place the cauliflower in a roasting tin and drizzle everywhere with olive oil. Season well and roast for 40-50 mins until tender and golden.

STEP: 3 For now, prepare the sauce. Drizzle some oil in a pan and gently fry the shallots for 10 mins until soothe. Add half the garlic and the chilli flakes to cook for about a more minute. Add the anchovies and let them liquefy, now add the tomatoes and stock.

STEP: 4 Flavour and cook for about 10-15 mins till the tomatoes broken down. Add the cream and bubble for another minute.

STEP: 5 Liquefy the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with a great deal of of seasoning. Dish out the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top and serve.