This is a real treat that both kids and adults will enjoy. The anchovies do not over power the flavor at all and the cooking time for this unique side dish is really quick.
Approximately ¼ Cup of high quality extra virgin olive oil
3-4 anchovies in oil, drained and chopped
1-2 cloves of garlic, minced
1 large cauliflower
¼ cup of grated pecorino or parmesan cheese. To mix it up a bit use cumin instead of cheese.
Dash of red pepper flakes
1 tablespoon of parsley
Pre-heat the oven to 400 degrees Fahrenheit. In a sauté pan, heat up ¼ cup of olive oil over medium heat and add the anchovies, stirring occasionally to dissolve the anchovies into the oil. After approximately add the garlic along with red pepper flakes and continue cooking for about another minute. Set aside when done.
Prepare the head of cauliflower by cleaning and removing all green leaves leaving the solid core intact. Set the cauliflower upright on a chopping board and slice in half lengthwise. Slice each half in ¼ inch slices and put slices in a sheet pan. Drizzle and toss with some olive oil to coat the cauliflower evenly. Bake for 10 minutes. Remove the pan from the oven and toss with anchovy sauce and cheese (or cumin), mixing well. Return the pan to the over for another three minutes or so or until tender and crispy on the edges. Remove from over, sprinkle with parsley and serve.
(This recipe is adopted from the “The Art of Wood Fired Cooking” cookbook and was originally developed for a wood fire pizza oven).