ROASTED CAULIFLOWER WITH ANCHOVY AIOLI

By jargrr

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

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.