Thursday, October 4, 2012

Cauliflower Revisited

"Cauliflower",  the word alone strikes fear into hearts of most children and even some adults.  We steam it for our waistlines,  dutifully roast it to demonstrate our culinary acumen, but boiling it usually out of the question.  I've always enjoyed cauliflower and find that the delicate taste of steamed florets, accented by just a dash of Maldon sea salt, is one of nature's masterpieces.  So when I came across April Bloomfield's recipe for Cauliflower and Anchovy Orechette in the Wall Street Journal last fall,  I couldn't wait to make it.  It was, and remains absolute perfection (due in no part to my participation).   

But there is more.......This little chicken went to market....and ended up in my roasting pan, along with acorn squash and a vidalia onion.  I had a head of cauliflower in my refrigerator, and upon spotting it, I immediately remembered April's recipe. Except this time, due mostly to a momentary aversion to pasta, I modified. This is so easy, but tastes like hours in the kitchen. 

Weeknight Cauliflower with Shallots and Anchovies

1 head of cauliflower cut into individual florets
1.5 oz jar of anchovy fillets in olive oil-  roughly quartered
2 large shallots - minced
3 cloves garlic- minced
3 tlbs olive oil
sprig of rosemary -  remove leaves from stem and mince

salt and pepper to taste

In a large saucepan, sautee the shallots, anchovies, and rosemary in olive oil, on high heat until the shallots begin to soften.  Add the garlic and lower the head to medium.  Continue to stir with a wooden spoon until the garlic is cooked, no more than 2 minutes. You do not want the garlic to brown or burn.  Season with a dash of salt and pepper.  Remove from heat.

Meanwhile steam the cauliflower until it is tender and can be pierced with a fork.  

Add the steamed cauliflower to the anchovy mixture in the large saucepan.  Place the pan over medium heat and toss to coat evenly.  The cauliflower may crumble a bit, but this is ok.  Taste your cauliflower and add salt and pepper as needed. 

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