I've been seeing some fresh, firm cauliflower at the markets recently, so that inspired me to get my spicy cauliflower dish going again.
I like this dish because the anchovy and breadcrumbs give some "meatiness" to the cauliflower. In a pinch, you can serve this with some pasta, and you've got a meal.
In the video, I added the breadcrumbs to the cauliflower over heat, before plating. I think it will be better to wait until after you've plated, and add the breadcrumbs over top, so that they don't get soggy, and you preserve that sheen and bit of sauciness from your stock reduction.
And finally, the recipe on Freebase, courtesy of Freebase TopicBlocks:
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