1x800-g/1 3⁄4-lb cauliflower, cut into florets 1egg, hard-boiled
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 sprig fresh flat-leaf parsley
1 tablespoon capers, drained and rinsed 3 cornichons or small gherkins, drained 150 ml/1⁄4 pint olive oil


1.Put the cauliflower in asaucepan, add cold water and apinch of salt and bring to the boil, then simmer for 20 minutes until tender. Shell and coarsely chop the egg.
2.Chop the anchovy fillets. Drain the cauliflower well, pile into a heap on a serving dish and keep warm. Put the egg, parsley, anchovies, capers and cornichons or gherkins in afood processor and process to a puree.
3.Transfer to a bowl and stir in the olive oil and vinegar until thickened and creamy. Pour the sauce over the cauliflower in a continuous thin stream and serve.

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