Description
This whole roasted cauliflower with anchovy sauce is a stunning and flavorful dish that combines tender, golden roasted cauliflower with a rich, savory anchovy and tomato sauce. Enhanced by the crispy, buttery fried cauliflower leaves, it offers a unique blend of textures and bold flavors, perfect as a main or side dish for various occasions.
Ingredients
Scale
Cauliflower and Roasting
- 1 whole large cauliflower
- Olive oil, for drizzling
- Salt and pepper, to season
Anchovy Sauce
- 2 banana shallots, finely chopped
- 3 garlic cloves, finely sliced, divided
- Good pinch dried chilli flakes
- 8 salted anchovies, finely chopped
- 600g tomatoes, finely chopped
- 75ml vegetable stock
- 100ml double cream
Butter Fried Leaves
- Leaves from the cauliflower, washed
- 50g salted butter
- Salt and pepper, to season
Instructions
- Prepare and Blanch Cauliflower: Preheat your oven to 200C/180C fan/gas mark 6. Remove the leaves from the cauliflower, reserving them for later use. Bring a large pan of salted water to a boil and blanch the whole cauliflower for 4-5 minutes until slightly tender. Drain thoroughly.
- Roast the Cauliflower: Place the blanched cauliflower in a roasting tin. Drizzle generously with olive oil and season well with salt and pepper. Roast in the preheated oven for 40-50 minutes until the cauliflower is tender throughout and golden on the outside.
- Make the Anchovy Sauce: While the cauliflower roasts, heat a little olive oil in a pan over medium heat. Add the finely chopped shallots and gently fry for about 10 minutes until softened but not browned. Add half the sliced garlic and a good pinch of dried chilli flakes, cooking for an additional minute to release their aromas.
- Add Anchovies and Tomatoes: Stir in the chopped anchovies, allowing them to dissolve fully into the shallot mixture. Then add the chopped tomatoes and vegetable stock. Season with salt and pepper and simmer gently for 10-15 minutes until the tomatoes break down into a rich sauce.
- Finish the Sauce: Pour in the double cream and allow the sauce to bubble for another minute to thicken slightly, then remove from heat.
- Prepare Butter-Fried Cauliflower Leaves: In a separate pan, melt the salted butter and add the remaining garlic slices. Fry the reserved cauliflower leaves in the garlic butter with plenty of seasoning until they are tender and slightly crispy.
- Serve: Serve the golden roasted cauliflower resting on the bed of buttery fried cauliflower leaves, spooning the warm anchovy tomato sauce generously over the top for a sumptuous finishing touch.
Notes
- You can substitute double cream with a lighter cream or coconut cream for a different flavor.
- If you prefer less spice, reduce or omit the dried chilli flakes.
- Salted anchovies add depth to the sauce; if unavailable, substitute with anchovy paste adjusted for intensity.
- Ensure the cauliflower is blanched to soften it before roasting for even cooking and a more tender result.
- Butter-frying the leaves adds a tasty, crispy element that makes use of the entire vegetable and reduces waste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Vegetable Main Dish
- Method: Roasting
- Cuisine: British
Keywords: roasted cauliflower, anchovy sauce, whole cauliflower, vegetable side dish, savory sauce, roasted vegetables
