Cavolfiore alla Cavour
Cauliflower à la Cavour
Ingredients
- 1 head cauliflower cut into flowerets
- A good knob of butter about 25g (1 oz)
- freshly grated parmigiano-reggiano q.b.
- salt
For the sauce
- 2-3 eggs hard boiled and finely chopped
- 4-6 anchovy fillets finely chopped
- A few sprigs of parsley finely minced
- 50g 2 oz butter
- A few drops of freshly squeezed lemon or to taste
- salt to taste
Instructions
Prepping and cooking the cauliflower
- Trim the cauliflower of its leaves and hard stem, but the rest into flowerets.
- Boiled or better steam the cauliflower in well salted water until crisp-tender.
- Melt a knob of butter in a skillet over gentle heat, add the flowerets sauté for a minute or two until the cauliflower is well impregnated with the butter, seasoning lightly,
- Transfer the cauliflower to a baking dish. Drizzle the butter in the skillet over the flowerets and then dust them with a generous coating of grated cheese. Bake in a moderate (180C/350F) oven for about 10-15 minutes, or until the cheese has melted and has lightly browned.
- Take out of the oven and keep warm.
Preparing the egg and anchovy sauce
- Meanwhile, make your sauce. Hard boil the eggs by placing them in a pot with enough water to cover. Bring to a boil, let boil for a minute. Then turn off the heat and cover. Let them sit for 9 minutes.
- Drain the eggs and run them under cold water. As soon as they are cool enough to handle, peel the eggs.
- Chop the hard boiled eggs finely and add them to a mixing bowl. Add the chopped anchovy and minced parsley.
- Right before you're ready to serve, melt the butter gently, then pour it into the mixing bowl with the other sauce ingredients. Drizzle with a few drops of freshly squeezed lemon. Mix everything together briefly and gingerly, taking care not to mash the bits of egg yolk. Taste and, if needed, season with salt.
Saucing and Serving
- Nap the gratinéed cauliflower with the sauce and serve.