AT A GLANCE
"Whatever its colour, cauliflower makes an impressive sight when brought to the table cooked whole," says Alice Waters. "It also makes a great hors d'oeuvre at a cocktail party; people can break off a floret and dip it in a sauce."
|01||For parsley and anchovy sauce, pound garlic and anchovies to a purée using a mortar and pestle. Whisk in lemon juice, season to taste and stir to dissolve salt. Add oil and whisk to combine, then stir in parsley.|
|02||Preheat oven to 220C. Place cauliflower in a lightly oiled roasting pan that just holds it comfortably. Sprinkle with salt, drizzle with olive oil, then bake until golden and tender (about 1 hour). Test by piercing with a sharp knife. You can also steam the cauliflower; sprinkle with salt and oil and cook in a steamer until tender (about 20 minutes).|
|03||Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.|
Note Whole salted anchovies are available from Simon Johnson and delicatessens. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.