cauliflower gratin with capers and eggs
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2
Ingredients
1 large cauliflower, cut into small florets
4-6 anchovy fillets
1 garlic clove
3 tbsp unsalted butter (at room temperature)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 hard boiled eggs yolks, crumbled
handful of salt-packed capers, soaked and drained
1/2 cup breadcrumbs
1 handful flat leaf parsley, chopped
Instructions
1. Put the anchovies and garlic in a mortar and grind to a paste. Add the butter and olive oil and season with salt and pepper. Mix until creamy.
2. Boil the cauliflower florets in salted water for 3 minutes until just tender. Drain well.
3. Put the cauliflower in a 12 inch round baking tray. Add all but 1 tbsp of the anchovy mix and toss until the cauliflower is coated. Bake uncovered in an oven at 230°C for about 15 minutes until golden.
4. Remove from the oven and scatter over the crumbled egg yolks, capers and breadcrumbs. Dot the top with the remaining anchovy mix and return to the oven for 5 minutes to brown. Scatter over the parsley and serve.
