Whole roasted cauliflower with anchovy sauce

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)