Ingredients:
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.
0 comments:
Post a Comment