CAULIFLOWER****Cauliflower with Anchovy Sauce (Cavolfiore all' Acciuga)

By Unblond1

Ingredients

• 1 serving
• 1 1/2 cups cauliflower florets - 12 oz.
• 1 tbsp. EVOO
• 1 clove garlic, minced
• 2 tbsp. panko
• 1 tsp. anchovy paste
• salt and freshly ground black pepper

Details

Servings 1

Preparation

Step 1

* *Toss* cauliflower with olive oil, salt and pepper. Roast, in one layer, at 425° for about 30 minutes in small oven - until golden and tender, turning as necessary.

* *Drain* oil, if any, from cauliflower into a small skillet and heat over medium-high heat. Add garlic, breadcrumbs and anchovies and 1 tbsp. fresh parsley, if you have it, stirring constantly, for about 30 seconds until breadcrumbs begin to brown. (Watch out, it happens fast!)

* *Pour* over cauliflower, toss and serve.

* Alternately, *cook* cauliflower for about 25 minutes, then add remaining ingredients (mash garlic and anchovies together with a drop or two of olive oil, then stir in panko) and toss and cook for a further 10 or 15 minutes until crusty and done.

Top with a bit of grated parmiggiano or romano cheese to serve.

NUTRITION:

Calories - 259.2
Fat - 14.9
Sat Fat - 1.9
Carbs - 26.9
Fibre - 8.9
Protein - 9.6