Featured Italian Dinner

Fantastic Cauliflower With Anchovy Sauce

Italian Side Dish

A great side dish to make a simple meal distinctive.


  • 1 head cauliflower – trimmed, left whole
  • fresh lemon juice
  • 2 small garlic cloves – crushed
  • 3 anchovy fillets – drained and patted dry
  • 1 egg – hard boiled
  • 1 tsp capers – rinsed and drained
  • 1 tsp parsley – finely chopped


  1. Using a deep pot with a cover, steam the whole head of cauliflower in 1-inch of boiling water in which you have added 1 tablespoon lemon juice to help keep the cauliflower white.
  2. When water comes to a boil, simmer for about 10 minutes, then cover and simmer for an additional 15 – 20 minutes. Do not overcook the cauliflower. Drain it well and move to a deep serving dish.
  3. Heat butter in a small saucepan over medium-low heat.
  4. When foam subsides, add the garlic and sauté for about a minute or two.
  5. Stir in anchovy fillets and mash with a wooden spoon until the anchovies are dissolved. Remove from the heat.
  6. Separate the yolk and white from the egg.
  7. Finely chop the white and press the yolk through a sieve and set aside.
  8. Just before serving the cauliflower, quickly reheat the anchovy sauce over low heat.
  9. Stir in the chopped egg white and 1 or 2 teaspoons of fresh lemon juice.
  10. Stir in the capers.
  11. Pour hot anchovy sauce over the top of the cauliflower and sprinkle with the egg yolk and a little parsley.
  12. Cut the cauliflowers down to serving size pieces and spoon the anchovy sauce over all.

Buon Mangiata!

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