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Whole roast cauliflower with parsley and anchovy sauce


"Whatever its colour, cauliflower makes an impressive sight when brought to the table cooked whole," says Alice Waters. "It also makes a great hors d'oeuvre at a cocktail party; people can break off a floret and dip it in a sauce."

You'll need

1 head cauliflower, washed, drained well For drizzling: olive oil   Parsley and anchovy sauce 1 garlic clove, crushed 3 salt-cured anchovy fillets (see note) Juice of ½ lemon 3 tbsp extra-virgin olive oil 2 tsp chopped parsley

Method

  • 01
  • For parsley and anchovy sauce, pound garlic and anchovies to a purée using a mortar and pestle. Whisk in lemon juice, season to taste and stir to dissolve salt. Add oil and whisk to combine, then stir in parsley.
  • 02
  • Preheat oven to 220C. Place cauliflower in a lightly oiled roasting pan that just holds it comfortably. Sprinkle with salt, drizzle with olive oil, then bake until golden and tender (about 1 hour). Test by piercing with a sharp knife. You can also steam the cauliflower; sprinkle with salt and oil and cook in a steamer until tender (about 20 minutes).
  • 03
  • Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.

Note Whole salted anchovies are available from Simon Johnson and delicatessens. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp sparkling prosecco.

Featured in

Apr 2014

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