- 1 cauliflower, broken into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 100ml extra virgin olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g good bread, such as sourdough or ciabatta
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 2 red chillies, halved, deseeded and finely chopped
- 4 garlic cloves, finely sliced
- 8 anchovies, finely chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 35g raisins, soaked in just-boiled water and drained
- 1 tbsp capers, rinsed of salt or brine
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 4 tbsp roughly chopped flat leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 5 radishes (preferably French breakfast radishes), finely sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tsp white balsamic vinegar or white wine vinegar
- juice of ½ -1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Steam the cauliflower until it’s just tender (be careful not to overcook it), then set aside.
Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it’s easier) until it’s golden all over – each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn’t get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.