Recipe by Gandalf The White
Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. Wonderfully simply and tasty recipe. Great way to enjoy cauliflower and different from the usual preparations. May be made vegetarian by leaving out the anchovies. Is kosher (parve) as it is written.
Top Review by rpgaymer
Really quite good. I love how the anchovies almost melt into the celery and cauliflower to flavor the whole dish. For a side dish, t's a bit of a bother to make, but well worth the effort. Thanks for sharing this :)
- 2 cauliflower heads (about 1.25 lb total)
- 1 bay leaf
- 3 celery ribs, plus (long, thin inner stalks preferred) (optional)
- 3 -5 tablespoons extra virgin olive oil
- 6 anchovies packed in oil, coursely chopped
- 1⁄2 lemon, juice of, freshly squeezed
- sea salt, to taste (for blanching water and seasoning)
- black pepper, freshly ground, to taste
- 2 -5 drops Tabasco sauce (optional)
Directions See How It's Made
- Separate the cauliflower into florets.
- Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
- Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
- Chop the celery stalks finely and set aside.
- Chop the leaves (if using) separately and set aside.
- Heat 3 Tbs of the oil in a large skillet.
- Add the celery stalks and sautee for 1 minute.
- Add the cauliflower and re-season with salt.
- Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
- If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
- Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
- Remove from the heat and add the celery leaves, if you are using them.
- Add the lemon juice and re-season with salt and pepper.
- Add Tabasco if using, to taste.
- May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!