“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.”
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.
Ingredients
Parsley and anchovy sauce
Method
1.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.
2.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).
3.Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.
Whole salted anchovies are available from Simon Johnson and delicatessens.
Drink Suggestion: Crisp sparkling prosecco.
Drink suggestion by Max Allen
Notes
