The final dish I cooked this week in the name of cauliflower lovin’, is a this delicious cauliflower tomato stew. The recipe is inspired by an ancient Le Marche (an eastern Italian region) dish which originally uses a special type of anchovy from the region. In this recipe, I have used anchovies to help flavour the base of the sauce rather than a key ingredient. However, I pleasantly did find out that it worked well. This dish is perfect to eat with baked fish (here I baked cod with a parmesan crust) or roasted chicken.
Ingredients (2-3 people)
10 anchovy fillets, in olive oil
1 cauliflower, cut into florets
1 onion, finely chopped
1 shallot, finely chopped
100ml white wine
1 x tin of chopped tomatoes
1 tbsp parsley, chopped
Salt & Pepper
- Parboil the cauliflower in salted boiling water and drain. Put the cauliflower to one side.
- In a pan, fry the onion and shallot in olive oil on a low heat. When the vegetable starts to soften, add the wine and let it evaporate.
- Then add the anchovies and cook until they dissolve.
- Then add the chopped tomatoes, parsley and thyme and cook for about 10 minutes.
- Finally, add the cauliflower and cover the pan. Cook for an additional 15 minutes
- Serve up with baked fish or roasted chicken.