Look what wintered over in my garden.
March 21st and it is ready to pick.
Surprised by the color, I read up on cauliflower and apparently the purple turns to green when cooked.
Let's find out by cooking up Cavalfiore All'Acciuga or Cauliflower with Anchovy Sauce.
A favorite at my house, here is the recipe -
One whole steam cauliflower topped with a sauce of olive oil anchovies garlic breadcrumbs and salt and pepper.
Eaters not fond of cauliflower tend to say "yum yum and more PLEASE" after they give this preparation a taste.
Steam cauliflower until tender, drain and transfer to serving dish.
Heat a 1/4 cup of olive oil over medium heat
3 cloves of chopped garlic
6 anchovy fillets, mashed or use paste
3 tablespoons of breadcrumbs
salt and pepper
heat and stir for 2 minutes then
pour over the warm cauliflower and serve with a knife and spoon.
I enjoy this dish warm, room temperature, re-warmed the next day with a baguette and right out of the fridge on a spoon and into my mouth.
There are many similar recipes out there, some call for cutting up the head but I like it whole and pretty.
This recipe is from "Italy The Beautiful Cookbook" by Lorenza De Medici. You most likely have seen the Beautiful Cookbook series; over-sized books with gorgeous photographs of a regions cuisine.
So, back to the purple cauliflower....I cooked it and the purple turned a bright blue-green. I'll have to post the photo later because of technical difficulty.
Tastes real good...a tad milder than the traditional white heads.
Enjoy. Ciao, Jenise