Sautéed cauliflower
Cauliflower is endlessly adaptable. This quick recipe is salty and rich with a little bit of crunch. It brings out cauliflower's deep, sweet nuttiness. It goes very well with grilled fish or chicken, or stirred through pasta.
Ingredients
- 1 large cauliflower (or half cauliflower and half purple sprouting broccoli)
- 4 tbsp olive oil
- 100g fresh breadcrumbs
- 3 anchovy fillets, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- salt and pepper
Method
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Step 1
Separate cauliflower into reasonably large florets. Heat oil in a deep saucepan (with a lid) and add cauliflower. Cover and cook for 5 minutes.
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Step 2
Remove lid and sprinkle the crumbs over the cauliflower. Cook uncovered over a moderate heat until cauliflower is tender and the breadcrumbs have browned - stirring from time to time for a further 5 minutes.
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Step 3
Put anchovies and garlic into a small bowl over boiling water until the anchovies 'melt'. Stir in parsley and olive oil.
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Step 4
Transfer cauliflower and crumb mixture into a serving dish. Spoon over anchovy oil and grind in pepper. Serve hot or warm.
