Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme
Recipe courtesy of Tyler Florence
Reprinted from the book Tyler Florence Fresh Copyright (c) 2012 by Tyler Florence. Photographs copyright (c) 2012 by John Lee. Published by Clarkson Potter, a division of Random House, Inc.
- 2 heads cauliflower (preferably different colors)
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- Garlic Chips:
- Olive oil, for frying
- 3 garlic cloves, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 3 oil-packed anchovy fillets, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon salt-packed capers, rinsed and drained
- 4 sprigs fresh thyme, leaves only
- 1/2 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 lemon
- Freshly cracked black pepper
- Shaved Parmigiano-Reggiano
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.
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