WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE

Whole roasted cauliflower with anchovy sauce image

Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce

Provided by jospizarro

Time 1h20m

Number Of Ingredients 10

Ingredients

1whole large cauliflower
olive oil , for drizzling
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

Steps:

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.
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.
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.
Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
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 on the buttery leaves, with the anchovy sauce spooned over the top.

Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium