Cauliflower With Bagna Cauda Recipe 435

Steps:

• Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
• Dip in the crudites and eat.

Steps:

• Bagna Cauda: In a small saucepan, combine the anchovy, garlic, butter, oil and lemon zest. Bring to a simmer over low heat and cook for 10 minutes. Remove from heat and hold in a warm place. Cauliflower with Bagna Cauda: 1. Bring to a boil a pot of salted water large enough to fit the cauliflower. While the water is heating, trim about an inch of the core from the cauliflower and remove any large leaves, leaving the smaller ones intact. Through the core, cut the cauliflower into 6 wedges. 2. Add the cauliflower to the pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste. 3. Heat a heavy-bottomed sauté pan (preferably cast iron) over medium-high heat. Add the oil to coat the bottom of the pan. Add the cauliflower pieces and sear them on each of the two cut sides until nicely browned, 6 to 8 minutes. Transfer the cauliflower to a serving platter. 4. Spoon some of the warm bagna cauda over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester, zest strands of lemon over the cauliflower.