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Martin Bosley's recipe of the week

Cauliflower Couscous

 

Martin says: 

Cauliflower cheese is one of my hero dishes. When it is made well, with a really smooth white sauce and flavoured with Parmesan or Pecorino cheese, it is hard to resist. Cook cauliflower like this, without the white sauce, and it is a meal on its own, which I call couscous, because that is what the crumbs resemble. The anchovy is options, but provides a wonderful base flavour that underpins the Parmesan cheese flavour.” 


Ingredients/ Serves 4


½ head of cauliflower
100ml olive oil
2 anchovies
2 cloves garlic
2 tbsp chopped parsley
2 tbsp grated Parmesan cheese
salt and freshly ground black pepper

Method

Slice the cauliflower in half from top to bottom. Then lie it on the cut side and slice thinly so that the florets break into small crumbs. Trim around the stalk – you only want to cut the florets. Heat the olive oil in a frying pan and add the anchovies and garlic. Cook until the anchoives melt and the garlic is golden. Scatter over the cauliflower crumbs and stir, turning the mixture from time to time until it is all tender. Sprinkle the parsley and Parmesan cheese through the cauliflower and stir until the cheese melts.

To Serve

Season and serve hot. 




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