The Wall Street Journal offered four wonderful options for using a head of Cauliflower, one of which intrigued ChezHelvetica for today’s party. Whole Roasted Cauliflower with Anchovy Aioli pairs two foods, both of Mediterranean origin, in tantalizing combination.
Organic Nunez Farms White Cauliflower simmered in a savory bath of Wine, Olive Oil, Butter, Lemon Juice, Bay Leaf and Red Pepper Flakes, then baked until golden. Next, grated Garlic, Olive Oil, Egg, Lemon Juice and the best Anchovies ever tasted, were whisked into a tangy, luscious Aioli. Discovered at the Richmond Produce Market, these Agostino Recca Fillets of Anchovies with Capers are a true delicacy. All guests were instantly transported to Sicily in wide-eyed delight!
