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Cauliflower with Anchovy Sauce – Cauliflower and anchovies are a classic combination. I always encourage people to try cooking with anchovies, especially if they think of them as a strong tasting fish. In sauces, the anchovy melts to a paste and mellows, contributing a distinctive, slightly salty flavor. Plan ahead: This recipes uses a hard cooked egg. From the book Fresh & Fast.
- 1 head cauliflower, rinse, trimmed, left whole
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1
 small garlic cloves, minced
- 3 anchovy fillets, well drained, and patted dry
- 1 hard cooked egg, peeled and halved
- 1 teaspoon fresh lemon juice
- 1 teaspoon small capers, rinsed and drained
- 1 teaspoon finely chopped Italian parsley
1. Steam the whole cauliflower in a vegetable steamer over boiling water until tender when pierced with a skewer. A small cauliflower will take between 12 and 15 minutes, a large cauliflower up to 20 minutes.
2. Meanwhile, heat the oil and butter in small heavy saucepan over medium low heat. When the foam subsides, add the garlic and cook until fragrant about 1 minute. Stir in the anchovy fillets; mash with the back of a fork until dissolved. Set aside off the heat.
3. Separate the white and yolk of the hard cooked egg. Finely chop the egg white, set aside. Press the yolk through a sieve with the back of a spoon; set aside separately.
4. Just before serving the cauliflower, quickly reheat the anchovy sauce. Stir in the chopped egg white, lemon juice and capers. Place the cauliflower on a platter; pour the anchovy sauce over the top. Sprinkle with the reserved egg yolk and the parsley.
Preparation time: 15 minutes
Cooking time: Up to 20 minutes
Serves: 4 to 6
Copyright © 2003 by Marie Simmons. All rights reserved
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