Cauliflower Steak with Mushrooms and Anchovy Butter from The Tinned Fish Cookbook: Easy-To-Make Meal

Ingredients

• ½ pound (200 g) French fingerling potatoes, halved
• 1½ cups (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces
• ¾ cup (200 g) butter (at room temperature), plus extra
• ½ bunch of rosemary
• 1 large cauliflower
• 1 teaspoon nutmeg
• ½ cup (50 g) roasted pecans, coarsely chopped
• Salt and pepper, to taste
• 2 garlic cloves, one crushed and one halved
• Olive oil
• One 2-ounce (45 g) tin of anchovies in olive oil, drained