Whole roast cauliflower with parsley and anchovy sauce recipe
Australian Gourmet Traveller recipe for whole roast cauliflower with parsley and anchovy sauce by Alice Waters.
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Cooking tools:
- Mortar and pestle
- Steamer basket
- Roasting pan
- Ramekin
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Spoon
- Colander
- Serving platter
Ingredients
- 1 head cauliflower, washed, drained well
- For drizzling: olive oil
- Parsley and anchovy sauce
- 1 garlic clove, crushed
- 3 salt-cured anchovy fillets (see note)
- Juice of ½ lemon
- 3 tbsp extra-virgin olive oil
- 2 tsp chopped parsley
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