Whole Roasted Cauliflower With Anchovy Sauce Recipes

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:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

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:

• 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.