You will be lucky if you get this dish to the table before it’s devoured!
1 whole large cauliflower with the leaves left on
75g anchovies, plus anchovy oil
1 garlic bulb, cut in half
3 sprigs rosemary
3 tbsp. olive oil
herbamare or sea salt (my preference is to use herbamare)
cracked black pepper
Preparation time – 10 mins, cooking time – 2 hours
Preheat the oven to 475°F, gas mark 9, 240°C (220°C fan-assisted).
Line a baking tray with a silicone baking mat and lay 2 sheets of foil, crossways on the tray, long enough to cover the cauliflower.
Wash the cauliflower and place on the baking tray, place the garlic bulb halves on either side of the cauliflower then place the a rosemary sprig on top of each garlic half then take off the rosemary off the remaining stalk and scatter over the cauliflower. Season generously with herbamare and black pepper then drizzle over the olive oil.
Place the anchovies over the cauliflower then drizzle 1 tbsp. of the anchovy oil over the cauliflower, wrap the foil over the cauliflower and place in the oven for 1.5hrs. After 1.5hrs, uncover the foil from the cauliflower, move the anchovies from the top of the cauliflower and place around the base and drizzle the cauliflower with 1 tbsp. oil, then put back it back in the oven to roast for another 30 minutes.
Take out of the oven, on a large platter, spoon the hummus on the base, wide enough to hold the cauliflower so the hummus is exposed. Place the roasted cauliflower in the middle and serve with the garlic. Dig in and eat straight away!
LISA’S TIP – Don’t be alarmed by the anchovies, it brings out the flavour of the cauliflower, but does not over power it. Cauliflower is full of vitamins such as vitamin C and K as well as minerals. It also contains glucosinolates that may help you lower your risk of cancer. You could also serve this dish with some tahini on the side to drizzle over the top.