Page title and description
- 1 large cauliflower (or half cauliflower and half purple sprouting broccoli)
- 4 tbsp olive oil
- 100g fresh breadcrumbs
- 3 anchovy fillets, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- salt and pepper
Prep time: 10 min
Cooking time: 10 min
Step 1Separate cauliflower into reasonably large florets. Heat oil in a deep saucepan (with a lid) and add cauliflower. Cover and cook for 5 minutes.
Step 2Remove lid and sprinkle the crumbs over the cauliflower. Cook uncovered over a moderate heat until cauliflower is tender and the breadcrumbs have browned - stirring from time to time for a further 5 minutes.
Step 3Put anchovies and garlic into a small bowl over boiling water until the anchovies 'melt'. Stir in parsley and olive oil.
Step 4Transfer cauliflower and crumb mixture into a serving dish. Spoon over anchovy oil and grind in pepper. Serve hot or warm.