Best Cauliflower With Anchovy Mayonnaise Recipes

ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME

Steps:

• Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
• Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
• Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.

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!

CAULIFLOWER, ANCHOVY AND OLIVE SALAD

Steps:

• Boil, steam or microwave cauliflower until tender (about 3 minutes).
• Drain, rinse under cold water, drain well.
• Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
• DRESSING: Combine all ingredients in a jar, and shake well.

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.

CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
• Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
• Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.