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

Name: Cauliflower Steak with Mushrooms and Anchovy Butter from The Tinned Fish Cookbook: Easy-To-Make Meal
Ingredients: One 2-ounce (45 g) tin of anchovies in olive oil, drained; ¾ cup (200 g) butter (at room temperature), plus extra; ½ pound (200 g) French fingerling potatoes, halved; Olive oil; 2 garlic cloves, one crushed and one halved; Salt; pepper; ½ cup (50 g) roasted pecans, coarsely chopped; ½ bunch of rosemary; 1 teaspoon nutmeg; 1 large cauliflower; 1½ cups (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces

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Preheat the oven to 350°F (180°C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick...

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Ingredients

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