Cauliflower roasted in anchovy butter with orzo

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Remove any of the large leaves from the cauliflower and set aside. Cut the cauliflower into 4-6 wedges, depending on how big it is, cutting through the root to hold it all together. Brush both sides with some of the oil and season well, then arrange on a tray. Roast for 15-20 mins until just starting to colour.

• step 2

  Meanwhile, roughly chop the anchovies. Tip the butter into a saucepan and melt over a medium heat, swirling the pan. The butter will foam first, then the milk solids will separate and turn nutty brown, it will smell very fragrant. Remove from the heat and stir in the anchovies.

• step 3

  Remove the cauliflower from the oven and drizzle over half the anchovy butter. Flip the wedges and drizzle over the remaining butter, making sure each wedge is well covered. Return to the oven for a further 15-20 mins until tender and browned.

• step 4

  Finely chop the shallots and crush the garlic. Heat the remaining olive oil in a large frying pan over a medium heat. Stir in the shallots with a pinch of salt and cook for 5-7 mins until softened. Add the garlic and cook for another 1-2 mins until fragrant, then mix the orzo in along with 600ml boiling water. Increase the heat to high and cook, stirring frequently, for 7-9 mins, topping up with extra boiling water if needed, until the orzo is almost tender and the orzo is looking unctuous like a risotto.

• step 5

  Meanwhile, zest the lemon and cut into wedges. Finely chop the parsley. Toast the almonds in a small, dry frying pan for 3-5 mins until golden. Add the frozen peas and lemon zest to the orzo and continue to cook for a further 2-3 mins. Season to taste. Meanwhile, zest the lemon and cut into wedges. Finely chop the parsley. Toast the almonds in a small, dry frying pan for 3-5 mins until golden. Add the frozen peas and lemon zest to the orzo and continue to cook for a further 2-3 mins. Season to taste.

• step 6

  Divide the orzo between the plates and top with the cauliflower wedges. Drizzle over any roasting juices from the cauliflower and scatter over the parsley and almonds to serve. Add the lemon wedges on the side for squeezing over.