- 2 heads cauliflower (preferably different colors)
- 3 garlic cloves, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 3 oil-packed anchovy fillets, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon salt-packed capers, rinsed and drained
- 4 sprigs fresh thyme, leaves only
- 1⁄2 cup heavy cream
- 1⁄4 cup grated Parmigiano-reggiano cheese
- 1⁄2 lemon
- Kosher salt and freshly cracked black pepper
- Shaved Parmigiano-reggiano cheese
- olive oil, for frying
Preheat oven to 450°F. Remove green leaves from cauliflower and reserve. Cut cauliflower heads in half, then into bite-size florets. Cut stalks into bite-size pieces also. Place florets and stalk pieces in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
Pour 1⁄4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves.
Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper and shaved Parmigiano-Reggiano.
Reprinted from Tyler Florence Fresh (2012, Clarkson Potter, a division of Random House)