Cauliflower With Garlic And Anchovies Recipes

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.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Steps:

• Position a rack in the center of the oven and heat to 450 degrees.
• Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
• In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
• Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
• Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
• Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

Steps:

• Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
• Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
• Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.

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!

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
• Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
• Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.

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.

Steps:

• Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
• Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
• In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
• Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
• Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
• To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.