Thursday, March 20, 2008


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
add
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

4 Comments:

Anonymous Anonymous said...

Wow something new and fun from this chef...can't wait to see what spring brings to her table!

Saturday, March 22, 2008  
Anonymous Anonymous said...

Jenise, this sounds great. I will definitely give it shot. My sister loved your entry about braciole. She sent you a note.
I made a wonderful potato, fennel, onion gratin that I got from the"Barefoot Contessa" with my Easter ham. A little bit of heaven.
cavs

Sunday, March 23, 2008  
Blogger Baker & Plant said...

I am going to start looking for those anchovies I remember that I have around here somewhere!
Diane

Saturday, March 29, 2008  
Anonymous Anonymous said...

Finally the cauliflower recipe surfaces! The cauliflower just melts in your mouth!
It reminded me of the Secky version that uses peanut oil and some, maybe, indian spices...
ren

Tuesday, April 01, 2008  

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