Cauliflower is a dream for anyone looking to cut down on meat or carbs. This dish tastes so opulent due to the cauliflower leaves being fried in butter and the cream in the sauce. I really love this recipe that I found on BBC Good Food but found that with the serving of 6 recommended there wasn’t enough cauliflower so I would roast 2 cauliflowers in future. Anchovies, tomatoes and cream make a beautiful sauce and the smell will have you salivating.
- 2 whole cauliflowers
- spray oil
- 2 banana shallots
- 3 cloves garlic
- pinch chilli flakes
- tin anchovies
- 600g tomatoes
- 75ml veg stock
- 100ml cream
- 50g butter
- salt and pepper
1.) Preheat the oven to 200 degrees C and line a large baking tray. Trim the leaves from the cauliflower and set to one side.
2.) Bring some water to the boil in a large pan, par boil the cauliflowers for 5 minutes.
3.) Place the cauliflowers on the baking tray, spray with the spray oil and sprinkle with salt.
4.) Roast for 40 – 50 minutes
5.) In the meantime, make the sauce. Start by peeling and finely chopping the garlic and the shallots.
6.) In a pan, tip in the oil from the tin of anchovies and heat it up. Add the shallots and cook for about 10 minutes.
7.) Chop up the tomatoes.
8.) Add half of the garlic to the pan and cook for another couple of minutes. Add the anchovies and let them break down. Add the chilli flakes.
9.) Add the tomatoes and cook until they start to break down then add the vegetable stock and continue to cook.
10.) In a frying pan, melt the butter then add the garlic and cook for a minute. Fry the leaves until soft. Season with salt and pepper.
11.) Measure out the cream then when the tomatoes have completely broken down, take off the hob and pour in the cream.
12.) Slice the roasted cauliflower up, serve with a side of the leaves and spoon over some of the beautiful sauce.