BLISTERED CAULIFLOWER WITH GARLIC, CHILI, AND ANCHOVY
Who knew mild-mannered cauliflower could be so off-the-charts tasty? Roasting at a high heat brings out its sweet, crispy, caramelized goodness. Toss with the assertive flavors of anchovies and garlic, and you have a crave-worthy side dish. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Breadcrumbs, part 1: Preheat broiler. Position the oven rack two rungs from the top. Place torn bread on a rimmed baking sheet in an even layer, then place sheet under the broiler. Cook 4-5 minutes, until bread is dried out and lightly toasted. Remove and set aside.
- Cauliflower: With the broiler still on, heat a rimmed baking sheet on the same rack under the broiler. Meanwhile, cut the cauliflower into quarters, then into ¼-inch slices. Break up the larger pieces (don't worry if smaller pieces fall off). Place the cut cauliflower into a large bowl and drizzle with olive oil. Sprinkle the salt over the bowl from a height of 8-10 inches. Toss cauliflower and place on the pre-heated baking sheet in an even layer. Return the sheet to the broiler and cook 15 minutes, stirring every 5 minutes or so to allow color to develop.
- Garlic paste: Smash the garlic clove with the flat side of a knife, then finely chop it. Sprinkle with ½ teaspoon salt and continue chopping. Place the heel of your hand on top of the flat side of the knife and smash the garlic-salt mixture. The mixture will look wet as it releases oils; after a minute, it will become smooth, yielding garlic paste. Put into a small jar and set aside.
- Anchovy paste: Just as you did with the garlic, finely chop the anchovies, sprinkle on ½ teaspoon salt, then chop the salt and anchovies together. Again, use the flat side of the knife to smash the mixture into a paste, then add it to the jar along with the garlic paste.
- Dressing: To the garlic and anchovy paste, add ¼ cup olive oil, chili flakes, and lemon zest. Cover and shake, about 30 seconds. Taste to adjust seasonings and set aside.
- Breadcrumbs, part 2: Place the dried bread between two sheets of parchment paper in an even layer. Using a rolling pin, roll over the top layer of parchment paper and crush the bread to a medium consistency. Add 2 tablespoons olive oil to a medium skillet over medium-low heat. When oil is hot and shimmering, add the breadcrumbs, toss to coat, and toast, 3-4 minutes. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble: Put the blistered cauliflower in a large bowl. Toss with half of the dressing. (The rest will keep in the covered jar up to a week; use on fish, grilled vegetables, or as the base of a vinaigrette.) Then place the cauliflower back on the baking sheet and put under the broiler for 2-3 minutes. To serve, place the cauliflower on a platter and top with breadcrumbs and parsley.
CAULIFLOWER WITH GARLIC AND ANCHOVIES
Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. Wonderfully simply and tasty recipe. Great way to enjoy cauliflower and different from the usual preparations. May be made vegetarian by leaving out the anchovies. Is kosher (parve) as it is written.
Provided by Gandalf The White
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Separate the cauliflower into florets.
- Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
- Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
- Chop the celery stalks finely and set aside.
- Chop the leaves (if using) separately and set aside.
- Heat 3 Tbs of the oil in a large skillet.
- Add the celery stalks and sautee for 1 minute.
- Add the cauliflower and re-season with salt.
- Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
- If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
- Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
- Remove from the heat and add the celery leaves, if you are using them.
- Add the lemon juice and re-season with salt and pepper.
- Add Tabasco if using, to taste.
- May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!
Nutrition Facts : Calories 177, Fat 11.6, SaturatedFat 1.7, Cholesterol 5.1, Sodium 308.6, Carbohydrate 15, Fiber 5.9, Sugar 5.8, Protein 7.4
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE
Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce
Provided by jospizarro
Categories Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
- Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
- Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
- Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
- Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.
Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER
The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.
Provided by Amanda Hesser
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
- Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
- Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
- To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.
Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams
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