Roasted cauliflower with anchovy butter
It’s a super-simple dish to prepare - You want to roast the cauliflower until it’s has a deep golden brown colour and a knife meets just a little resistance when you insert it into the centre. If the cauliflower is browning too quickly before it reaches peak tenderness, cover it loosely with a piece of foil.
10 minutes prep.
1.5 hours cooking
Serves 4-6 as a side dish
- 1 cauliflower, large stalk trimmed
- Olive oil, for drizzling
- 150 ml dry white wine
- 100g butter, diced
- 2 tsp chopped thyme
- 4 anchovies, finely chopped
- 1 garlic clove, finely chopped
- Finely grated rind of 1 lemon, plus wedges to serve
- ½ tsp dried red chilli flakes
- Preheat an oven to 190˚c.
- Drizzle the cauliflower generously with olive oil and rub in all over to coat well, next place it in a roasting pan and season to taste and add the wine to the pan.
- Begin to roast the cauliflower, drizzling occasionally with a little extra oil and cook for 1-1½ hours or until golden brown and the cauliflower is very tender when the centre is pierced with a sharp knife.
- Melt the butter in a saucepan over a medium-high heat and cook for 5-6 minutes until nut brown.
- Remove from the heat and stir in thyme, anchovies, garlic, rind and chilli, season to taste and spoon over the cauliflower.
- Serve hot, scattered with extra thyme and with crusty bread to mop up the juices.