Cauliflower is quite ‘trendy’ at the moment if you can call cooking ingredients ‘trendy’. Often found in restaurant menus and a staple in the keen veggie/vegan diet… However, for many years, I haven’t really been it’s biggest fan. It’s a bit smelly, never really liked the taste of it, etc. But done right, this vegetable can be wonderful. And the Cauliflower in this Waitrose Food magazine recipe is one of the most delicious side dishes I’ve tasted!
It made for a lovely side dish alongside the pot roasted pheasants I posted a while ago, and it would go well with other roasts or with fish! I think I might even make it for our Christmas dinner this year…
Sautéed cauliflower with breadcrumbs, anchovies and garlic
Serves 4 | Prepare 10 minutes | Cook 25 minutes
Easy | Dairy Free
- 4 tbsp olive oil;
- 1 cauliflower, broken into generous florets;
- 30g soft white breadcrumbs;
- 3 anchovies, finely chopped;
- 2 garlic cloves, finely sliced;
- 2 tbsp chopped flat leaf parsley;
- 1 red chilli, deseeded and finely chopped;
- 1 tbsp extra virgin olive oil.
Heat the olive oil in a large frying pan over a medium heat. Once warm, add the cauliflower, then cover and cook for 5 minutes. Remove the lid and scatter over the breadcrumbs. Cook uncovered over a low heat for 15-20 minutes, carefully turning from time to time until the cauliflower is just tender and the breadcrumbs are golden.
Meanwhile, put the anchovies and garlic in a small saucepan over a low heat. Stir constantly until the anchovies have melted, then stir in the parsley, chilli and extra virgin olive oil. To serve, place the cooked cauliflower on a warm serving dish and spoon over the anchovy sauce.
Original recipe from Waitrose magazine, no longer available online.