Recipe

Cauliflower with garlic, chilli and anchovies

Served either hot or cold, this dish of cauliflower and chilli with salty anchovies, lemon and garlic is a fantastic way to pack a huge amount of flavour into this humble vegetable.

Nov 27, 2013 1:00pm
  • 40 mins preparation
  • Serves 12
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Ingredients

Cauliflower with garlic, chilli and anchovies
  • 2 kilogram cauliflower, cut into small florets
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 large fresh red chillies, seeded, chopped finely
  • 4 clove garlic, chopped finely
  • 6 anchovy fillets, drained, chopped finely
  • 1 cup chopped fresh flat-leaf parsley
  • 2 tablespoon lemon juice
  • lemon wedges, for serving, optional

Method

Cauliflower with garlic, chilli and anchovies
  • 1
    Boil, steam or microwave cauliflower until almost tender; drain well.
  • 2
    Just before serving, heat oil in a large deep frying pan. Add the chilli, garlic and anchovy; cook, stirring, until fragrant, but not browned.
  • 3
    Add the cauliflower and toss until hot. Add the parsley, lemon juice and salt and pepper to taste. Serve with lemon wedges, if desired.

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