Best Blistered Cauliflower With Garlic Chili And Anchovy Recipes

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES

Steps:

• Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
• Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
• In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
• Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
• Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
• To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

CAULIFLOWER WITH GARLIC AND ANCHOVIES

Steps:

• Separate the cauliflower into florets.
• Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
• Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
• Chop the celery stalks finely and set aside.
• Chop the leaves (if using) separately and set aside.
• Heat 3 Tbs of the oil in a large skillet.
• Add the celery stalks and sautee for 1 minute.
• Add the cauliflower and re-season with salt.
• Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
• If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
• Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
• Remove from the heat and add the celery leaves, if you are using them.
• Add the lemon juice and re-season with salt and pepper.
• Add Tabasco if using, to taste.
• May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!

BLISTERED CAULIFLOWER WITH GARLIC, CHILI, AND ANCHOVY

Steps:

• Breadcrumbs, part 1: Preheat broiler. Position the oven rack two rungs from the top. Place torn bread on a rimmed baking sheet in an even layer, then place sheet under the broiler. Cook 4-5 minutes, until bread is dried out and lightly toasted. Remove and set aside.
• Cauliflower: With the broiler still on, heat a rimmed baking sheet on the same rack under the broiler. Meanwhile, cut the cauliflower into quarters, then into ¼-inch slices. Break up the larger pieces (don't worry if smaller pieces fall off). Place the cut cauliflower into a large bowl and drizzle with olive oil. Sprinkle the salt over the bowl from a height of 8-10 inches. Toss cauliflower and place on the pre-heated baking sheet in an even layer. Return the sheet to the broiler and cook 15 minutes, stirring every 5 minutes or so to allow color to develop.
• Garlic paste: Smash the garlic clove with the flat side of a knife, then finely chop it. Sprinkle with ½ teaspoon salt and continue chopping. Place the heel of your hand on top of the flat side of the knife and smash the garlic-salt mixture. The mixture will look wet as it releases oils; after a minute, it will become smooth, yielding garlic paste. Put into a small jar and set aside.
• Anchovy paste: Just as you did with the garlic, finely chop the anchovies, sprinkle on ½ teaspoon salt, then chop the salt and anchovies together. Again, use the flat side of the knife to smash the mixture into a paste, then add it to the jar along with the garlic paste.
• Dressing: To the garlic and anchovy paste, add ¼ cup olive oil, chili flakes, and lemon zest. Cover and shake, about 30 seconds. Taste to adjust seasonings and set aside.
• Breadcrumbs, part 2: Place the dried bread between two sheets of parchment paper in an even layer. Using a rolling pin, roll over the top layer of parchment paper and crush the bread to a medium consistency. Add 2 tablespoons olive oil to a medium skillet over medium-low heat. When oil is hot and shimmering, add the breadcrumbs, toss to coat, and toast, 3-4 minutes. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
• Assemble: Put the blistered cauliflower in a large bowl. Toss with half of the dressing. (The rest will keep in the covered jar up to a week; use on fish, grilled vegetables, or as the base of a vinaigrette.) Then place the cauliflower back on the baking sheet and put under the broiler for 2-3 minutes. To serve, place the cauliflower on a platter and top with breadcrumbs and parsley.