Cauliflower with Anchovies and Garlic (Bagna Cauda)
added 03/07/08
Serves 4
Bagna cauda is a warm dip made from garlic, anchovies, and olive oil. You can add a pinch of red pepper flakes to the oil if you like a bit of heat.
1/4 cup extra virgin olive oil, plus more for drizzling
3 cloves garlic, minced
1 can flat anchovy fillets, drained and chopped (or 6 whole salt-packed anchovies, rinsed and deboned)
1 medium head cauliflower, cut into small florets
2 cups vegetable broth, chicken broth, or water
Freshly ground pepper, to taste
Capers, rinsed and drained, for garnish (optional)
Toasted bread slices
Warm the olive oil in a medium skillet over low heat. Add garlic and anchovies.
Meanwhile, in a large pot, combine cauliflower and broth or water. Cover and bring to a boil. Reduce heat to simmer, and cook cauliflower until very soft, about 10 minutes. Drain, reserving the liquid.
Add the cooked cauliflower to the warm oil, stirring and mashing it into the oil to make a coarse purée. Add some of the reserved liquid, if necessary. Season with black pepper. Mound the cauliflower into a bowl. Garnish with capers, if desired, and a drizzle of olive oil. Serve with toast.
