Whole roasted cauliflower with an­chovy sauce

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Try the recipe Emma cooked with José your­self at home. SERVES 4-6 PREP 20 mins COOK 1 hr EASY

1 whole large cauliflower olive oil

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

1 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. 2 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.

3 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.

4 Sea­son and cook for 10-15 mins un­til the toma­toes have bro­ken down. Add the cream and bub­ble for an­other minute.

5 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 with the but­tery leaves and the an­chovy sauce spooned over the top.

GOOD TO KNOW vit c • 2 of 5-a-day

PER SERV­ING (6) 254 kcals • fat 21g • sat­u­rates 11g • carbs 9g • sug­ars 7g • fi­bre 4g • pro­tein 5g • salt 0.8g • This and more of José’s recipes are in his cook­book, Cat­alo­nia: Span­ish Recipes from Barcelona and Beyond, out now (£25, Hardie Grant)

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