Best Cauliflower With Anchovy Mayonnaise Recipes

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CAULIFLOWER WITH GARLIC AND ANCHOVIES



Cauliflower With Garlic and Anchovies image

Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. Wonderfully simply and tasty recipe. Great way to enjoy cauliflower and different from the usual preparations. May be made vegetarian by leaving out the anchovies. Is kosher (parve) as it is written.

Provided by Gandalf The White

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cauliflower heads (about 1.25 lb total)
1 bay leaf
3 celery ribs, plus (long, thin inner stalks preferred) (optional)
3 -5 tablespoons extra virgin olive oil
6 anchovies packed in oil, coursely chopped
1/2 lemon, juice of, freshly squeezed
sea salt, to taste (for blanching water and seasoning)
black pepper, freshly ground, to taste
2 -5 drops Tabasco sauce (optional)

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!

Nutrition Facts : Calories 177, Fat 11.6, SaturatedFat 1.7, Cholesterol 5.1, Sodium 308.6, Carbohydrate 15, Fiber 5.9, Sugar 5.8, Protein 7.4

CAULIFLOWER, ANCHOVY AND OLIVE SALAD



Cauliflower, Anchovy and Olive salad image

I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!

Provided by JustJanS

Categories     Cauliflower

Time 33m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 heads cauliflower, chopped
160 g pitted black olives, chopped
90 g capers, drained
1 medium red Spanish onion, finely chopped
1/2 cup finely chopped flat leaf parsley
3 tablespoons fresh basil, finely chopped
1 (56 g) can anchovy fillets, drained and chopped
80 ml lemon juice
60 ml balsamic vinegar
2 cloves garlic, crushed
310 ml olive oil

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.

CAULIFLOWER WITH ANCHOVY CAPER SAUCE



Cauliflower With Anchovy Caper Sauce image

Make and share this Cauliflower With Anchovy Caper Sauce recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb cauliflower floret
10 oil packed anchovies
1/4 cup brined capers, drained
1/2 teaspoon red pepper flakes, crushed
2 tablespoons fresh parsley

Steps:

  • Heat 2 quarts salted water to boil in a deep skillet. Add cauliflower; cook until tender 2-3 minutes.
  • Place remaining ingredients in a serving bowl; add 1/3 cup cauliflower cooking water and mix. Drain cauliflower; add to sauce and toss.

Nutrition Facts : Calories 52.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 8.5, Sodium 657, Carbohydrate 6.7, Fiber 3.2, Sugar 2.8, Protein 5.4

CAULIFLOWER WITH ANCHOVY MAYONNAISE



Cauliflower With Anchovy Mayonnaise image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Coarse sea salt
1 egg yolk
1 tablespoon lemon juice, from Meyer lemons, if possible
4 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
Freshly ground pepper (black, red, green, grains of paradise, whatever you like)
3/4 cup peanut oil
1/4 cup extra virgin olive oil
1 1/2 pounds cauliflower, trimmed into walnut-size florets

Steps:

  • Fill a large pot with water. Season with coarse sea salt, and bring to a boil. Meanwhile, in a small bowl, combine egg yolk, lemon juice, half the anchovy paste, a large pinch of salt and several turns of the pepper mill. Whisk together vigorously.
  • Gradually add peanut oil, whisking in a few drops at a time. Once mixture begins to emulsify, oil may be added faster, in a thin stream. After peanut oil is added, begin whisking in olive oil. Whisk in remaining anchovy paste. Mixture should be highly seasoned, and anchovy should be pungent but not unpleasantly so.
  • When water comes to a boil, add cauliflower, and cook until tender but still slightly crisp, about 3 to 4 minutes (may also be steamed). Drain, and run under cold water. Lay out on a dish towel to dry, then transfer to a serving bowl. Pour 1/2 cup mayonnaise on top, and toss to coat. Taste and adjust seasoning. Serve, with remaining mayonnaise on the side, or save it for sandwiches.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 45 grams, Carbohydrate 9 grams, Fat 57 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 603 milligrams, Sugar 3 grams

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