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ROASTED CAULIFLOWER WITH ANCHOVY AIOLI

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Ingredients

  • In a large pot:
  • 2 1/2 c. dry white wine
  • 2 tb. butter 1 tb. crushed red pepper flakes 1 tb. sugar 1 by leaf 8 c. water
  • bring to boil and add one head of cauliflower with leaves removed and base trimmed. Simmer turning occasionally until knife pierces easily about 15-20 min.
  • Transfer to buttered baking sheet until browned about 25-30 min. at 425
  • Anchovy Aioli:
  • 1 or 2 garlic cloves
  • 1/2 tsp. water
  • 1 large egg yolk
  • 1/2 c. olive oil
  • 1 2oz. can of chopped anchovies in olive oil
  • 1-2 tbs. of lemon juice

Details

Preparation

Step 1

Finely grate garlic into bowl. Add water & egg yolk. Whisk to combine. While whisking add olive oil until thickened. Stir in chopped anchoviews and lemon juice.
Serve cauliflower with a bowl of aioli for dipping.






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