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Cauliflower with garlic, chilli and anchovies

Photography: Brett Stevens/Styling: Yael Grinham
Photography: Brett Stevens/Styling: Yael Grinham


Serving size: Serves 10 or more
Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Course: Main

Cauliflower with garlic, chilli and anchovies
INGREDIENTS

2kg cauliflower, cut into small florets
1/3 cup (80ml) extra virgin olive oil
2 large fresh red chillies, seeded,
chopped finely
4 cloves garlic, chopped finely
6 anchovy fillets, drained, chopped finely
1 cup chopped fresh flat-leaf parsley
2 tablespoons lemon juice
lemon wedges, for serving, optional

METHOD

Boil, steam or microwave cauliflower until almost tender; drain well.

Just before serving, heat oil in a large deep frying pan. Add the chilli, garlic and anchovy; cook, stirring, until fragrant, but not browned.

Add the caulifl ower 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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User comments
Tried this and yummy, the anchovies really made this recipe.......................

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