Ingredients
- 1 whole cauliflower
- 25gm butter
- ¼ cup olive oil
- 1 small jar of anchovies, drained
- 15 black olives
- Half bunch of flat leaf parsley
- Juice of one lemon
- Black pepper
I have recently discovered I love cauliflower. Although I knew about cauliflower and thought it was an okay vegetable, I didn’t realise how many different ways you can serve it!
We all know about pairing cauliflower with a white sauce – it’s good, but I guarantee combining cauliflower with something spicy will take your cauliflower to the next level. Try cauliflower in an Indian curry, or with red capsicum and coriander in a Thai dish. It is seriously mouth-watering.
My friend Loets is my cooking partner in crime. We regularly schedule cooking dates to experiment with all kinds of dishes. Recently, Loets came with a recipe for cauliflower that she learnt from her Sardinian father. It’s a different take on cauliflower and you’re going to love it! The cauliflower is cooked whole and flavoured with anchovies, black olives and flat parsley. Take a bite and you'll be looking transported to the beautiful Italian island of Sardinia in the Mediterranean Sea. I haven’t been there yet, but with my vivid imagination and these amazing flavours, I can picture it.
Are you curious about how to combine this cauliflower with Italian? I like to serve it with a pasta. Pasta pesto, pasta puttanesca with a meat sauce... it can be served in many ways. Enjoy!
Preparation
- Boil the cauliflower in its entirety for 10 - 15 minutes. After 10 minutes test its firmness with a fork. It’s important that you don’t overcook the cauliflower so that it’s soft. Crispy and with a good bite is the best way to serve this vegetable.
- In the meantime, melt the butter together with the olive oil in a wok. Add the anchovy and mix.
- Add the olives and flat parsley. Season with black pepper and lemon juice. Mix well together.
- Put the cauliflower in a bowl and pour the mixture over the top.
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