- 1 whole large cauliflower
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 banana shallots, finely chopped
- 3 garlic cloves, finely sliced
- good pinch dried chilli flakes
- 8 salted anchovies, finely chopped
- 600g tomatoes, finely chopped
- 75ml vegetable stock
- 100ml double cream
- 50g salted butter
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.