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Cauliflower steak with mushrooms and anchovy<\/p>\nCauliflower steak with mushrooms and anchovy<\/p>\n
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One 2-ounce (45 g) tin of anchovies in olive oil, drained<\/p>\n
3\/4 C. (200 g) butter (at room temperature), plus extra<\/p>\n
\u00c2\u00bd pound (200 g) French fingerling potatoes, halved<\/p>\n
Olive oil<\/p>\n
2 garlic cloves, one crushed and one halved<\/p>\n
Salt and pepper, to taste<\/p>\n
\u00c2\u00bd bunch of rosemary<\/p>\n
1 large cauliflower<\/p>\n
1 tsp. nutmeg<\/p>\n
1 \u00bd C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces<\/p>\n
\u00bd C. (50 g) roasted pecans, coarsely chopped<\/p>\n
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Preheat the oven to 350\u00b0F (180\u00b0C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge. Spread the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and rub in the crushed garlic with your hands. Season with salt and pepper and scatter the sprigs of rosemary on top. Roast the potatoes for 30 to 35 minutes, until golden brown. Meanwhile, cut two large, flat \u00e2\u20ac\u0153steaks\u00e2\u20ac\u009d from the middle of the cauliflower. Rub both sides with the garlic halves and sprinkle with nutmeg, salt, and pepper. Melt the extra butter in a frying pan over medium-high heat and cook the cauliflower steaks, flipping them regularly, for a total of 5 minutes on each side. Add the mushrooms halfway through the cooking time. Take the anchovy butter out of the fridge and cut into slices. Serve each cauliflower steak with a slice of anchovy butter, along with the roasted potatoes, saut\u00c3\u00a9ed mushrooms, and pecans.: The remaining anchovy butter will keep in the fridge for 2 to 3 days. It\u00e2\u20ac™s great on toast or on a baguette!<\/p>\n","protected":false},"excerpt":{"rendered":"
Cauliflower steak with mushrooms and anchovy One 2-ounce (45 g) tin of anchovies in olive oil, drained 3\/4 C. (200 g) butter (at room temperature), plus extra \u00c2\u00bd pound (200 g) French fingerling potatoes, halved Olive oil 2 garlic cloves, one crushed and one halved Salt and pepper, to taste \u00c2\u00bd bunch of rosemary 1 large cauliflower 1 tsp. nutmeg 1 \u00bd C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces \u00bd C….<\/p>\n