Roasted Cauliflower with Anchovy Cream

10 January 2013


serves 4 to 6 as a side dish

2 heads cauliflower trimmed into florets

6 anchovy filets, minced

2 cloves garlic

1 cup cream

2 Tablespoons chopped capers

1/4 cup breadcrumbs

1 Tablespoon butter

1 sprig thyme, whole

1 large shallot, finely chopped

2 Tablespoons olive oil

Salt and Pepper

Preheat oven to 350o. Toss the cauliflower florets in oil and season generously with salt an pepper. Place in a baking dish (or two if you have large heads of cauliflower) and bake for 30 to 45 minutes until tender. In the meantime combine the anchovies, capers and shallots in a medium saucepan with a splash of oil and a pinch of salt and cook over low heat until the shallots begin to soften, about 10 minutes. Add garlic and continue cooking for another minute. Add cream and whole thyme to the saucepan and bring to a simmer. Adjust heat to maintain a gentle boil, stirring occasionally as the cream reduces and gets thicker (keep an eye on it, if the cream boils too hard it will come right out of the pot!)

In a small pan heat the butter over medium heat. Add the breadcrumbs a pinch of salt and pepper and stir to mix in the butter. Cook until the crumbs get nice and toasty, about 5 minutes and set aside off the heat.

When the cauliflower is done, remove the thyme stem from the reduced cream. Pour the cream over the cauliflower and sprinkle liberally with bread crumbs (and a little chopped parsley if you have it) and serve.