Cauliflower with Bagna Cauda

This recipe was featured in the LA Times and is from the Master Class Series with Nancy Silverton of Mozza
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from latimes.com

Ingredients

  • Bagna Cauda:

  • 10 10

    10 anchovy fillets, cleaned (and rinsed if salt-packed) and finely chopped

  • 5 5

    5 garlic cloves, finely minced

  • 1/4 1/4

    1/4 cup (1/2 stick) butter

  • 1/4 1/4

    1/4 cup extra-virgin olive oil

  • 1 1

    1 pinch lemon zest strips

  • Cauliflower with bagna cauda

  • Kosher salt for salting the water and seasoning the cauliflower)

  • 1 1

    1 head cauliflower

  • Freshly cracked black pepper

  • 2 2 to

    tablespoons extra-virgin olive oil, or enough to coat the pan

  • Warm bagna cauda (from recipe above)

  • Chopped Italian parsley, for garnish

  • 1 1

    1 lemon for zesting

  • 2 2. to 2 to 4 to to

    pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste.

  • 4 4. to

    Spoon some of the warm bagna cauda over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester, zest strands of lemon over the cauliflower.

Directions

Bagna Cauda: In a small saucepan, combine the anchovy, garlic, butter, oil and lemon zest. Bring to a simmer over low heat and cook for 10 minutes. Remove from heat and hold in a warm place. Cauliflower with Bagna Cauda: 1. Bring to a boil a pot of salted water large enough to fit the cauliflower. While the water is heating, trim about an inch of the core from the cauliflower and remove any large leaves, leaving the smaller ones intact. Through the core, cut the cauliflower into 6 wedges. 2. Add the cauliflower to the pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste. 3. Heat a heavy-bottomed sauté pan (preferably cast iron) over medium-high heat. Add the oil to coat the bottom of the pan. Add the cauliflower pieces and sear them on each of the two cut sides until nicely browned, 6 to 8 minutes. Transfer the cauliflower to a serving platter. 4. Spoon some of the warm bagna cauda over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester, zest strands of lemon over the cauliflower.

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