Ingredients:
Cauliflower
1 head / 450 g Cauliflower
4 tbsp Extra virgin olive oil
Sea salt and freshly ground pepper
1 tbsp Parsley, chopped
Croutons
3 slice Country bread, crusts removed and diced
2 tsp Olive oil
Sea salt
Anchovy Sauce
1 clove Garlic
1/2 tbsp Lemon juice, freshly squeezed
4 Anchovy fillets, packed in olive oil
3 tbsp Extra virgin olive oil
Method:
- Preheat
oven to 190C/375F. Break cauliflower into florets and toss in a large
bowl with olive oil. Season with salt and pepper and spread out on a
large baking sheet lined with parchment paper. Place in oven and cook
until tender and golden, approximately 35minutes.
- Meanwhile,
dice the bread. Place in a shallow pan and drizzle with olive oil and
sea salt. Put in oven next to cauliflower. Bake until toasted and crisp,
about 15 minutes.
- Mash the garlic in a mortar with a
pestle. Pour in lemon juice and let sit for 10 minutes. Coarsely chop
the achovy fillets and then add them to the mortar and pound to a paste.
Drizzle in the olive oil while stirring with the pestle until the sauce
has become thick yet pourable.
- Place the roasted
cauliflower on plates, drizzle with anchovy sauce, sprinkle with chopped
parsley and croutons, and serve, either warm or at room temperature.
