New Year's Eve recipe for 4 - 6 people, takes only 20 mins; recipe has cauliflower, olive oil, banana shallots, garlic cloves, dried chilli flakes, anchovies, tomatoes, vegetable stock, double cream and salted butter.
Whole roasted cauliflower with anchovy sauce
Course: New Years Eve
Servings
4 - 6
servings
Prep time
20 mins
Ingredients
- Olive Oil: olive oil, for drizzling
- Vegetable Stock: 75ml vegetable stock
- Garlic Cloves: 3 garlic cloves, finely sliced
- Cauliflower: 1 whole large cauliflower
- Anchovies: 8 salted anchovies, finely chopped
- Tomatoes: 600g tomatoes, finely chopped
- Double Cream: 100ml double cream
- Dried Chilli Flakes: good pinch dried chilli flakes
- Salted Butter: 50g salted butter
- Banana Shallots: 2 banana shallots, finely chopped
Directions
- 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.
