55 min

Whole Roasted Cauliflower with Anchovy Butter

Name: Whole Roasted Cauliflower with Anchovy Butter
Cook time: 55 min
Yield: 4
Ingredients: x 1.00 large head cauliflower; 1.00 drizzle Vallée des Baux-de-Provence Olive Oil PDO; Fleur de sel de Guérande sea salt PGI; 1.00 tsp paprika; x 8.00 anchovies in olive oil; 1.00 stick Charentes-Poitou Butter PDO; 2.00 cloves garlic; 1.00 tsp fresh lemon juice

Roasting whole is an easy way to coax the nuttiness out of the cauliflower. Slathering it with anchovy butter once it’s all tender and browned is sheer elegance.

Ingrédients Pour

large head cauliflower x 1
Huile d’olive AOP Vallée des Baux-de-Provence

1 drizzle Voir la fiche
Sauces & condiments

Fleur de sel de Guérande IGP

Voir la fiche
paprika 1 tsp
anchovies in olive oil x 8
Beurre AOP Charentes-Poitou

1 stick Voir la fiche
garlic 2 cloves
fresh lemon juice 1 tsp

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Préparation

Preheat the oven to 180ºC. Rinse the cauliflower and pat dry. Remove the outer leaves and cut out the core. Drizzle the cauliflower generously with oil. Season with salt, pepper, and the paprika. Flip the cauliflower upside down, drizzle with more oil, and season with salt and pepper.

Put it in a Dutch oven with a lid or on a baking sheet and cover with foil. Roast until tender, 35 to 45 minutes. A knife should easily pierce the cauliflower when done. Turn the broiler to high. Uncover the cauliflower and broil until browned, 1 to 2 minutes.

Meanwhile, to make the anchovy butter, crush the anchovies with the flat side of a chef’s knife. Add to a small bowl along with the softened butter, garlic, and lemon juice. Mix together until incorporated. Keep at room temperature until the cauliflower is ready.

Once the cauliflower has cooled slightly, generously spread with the anchovy butter. Serve immediately.