It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich— and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy bread crumb topping.
2 heads cauliflower
8 to 10 fresh sage leaves, roughly chopped
Zest of 2 lemons
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the anchovy bread crumbs
1⁄4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and finely chopped
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and diced
1 cup fresh bread crumbs
1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.
2. Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.
3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.
Dreading the thought of the big, high-anxiety Thanksgiving holiday meal preparation? Don’t despair…It’s our calming Thanksgiving special and we’ll put you at ease with practical advice from the cooking pros. We have you covered.
Chef Jet and Producer Andy preview the Thanksgiving special.
Sam shares highlights from Chapter 2 of the book which is defining the perfect bird and explaining how to best cook it.
Sam Sifton is back with us providing more helpful Thanksgiving education. He offers his two favorite side dish recipes. Those are Three-Pepper Sausage Cornbread Dressing, and Roasted Cauliflower with Anchovy Bread Crumbs.
Chef Instructor Elizabeth Whitt is no stranger to the show. When Chef Jet has a culinary quandary he goes right to Chef Elizabeth. She is a Le Cordon Bleu, Paris trained chef with expertise in both hot foods and pastry.
In this segment Elizabeth talks about pumpkin. Should it be fresh or can it be canned? Also, the step-by-step instructions for preparing and baking the perfect, classic pumpkin pie.
Chef Instructor Elizabeth Whitt continues with genuinely useful Thanksgiving cooking help.
She explains what dishes can be successfully prepared ahead to save time (and limited oven & burner space) on the big day.
Chef Elizabeth also shares her easy recipe for her favorite Thanksgiving side dish for her own Thanksgiving table.
It’s your turn…
Jet and Chef Elizabeth Whitt offer their Thanksgiving advice in responding to listeners’ questions. It’s everything from how do you know when a persimmon is ripe to what are the most creative ideas for using the abundant leftovers.
Also everything you want to know about cooking deep-fried turkey and the path to preparing the perfect stuffing.
Whether your preference for your Thanksgiving table is a pairing of a fine white, sparkling, or red wine William has the selection of the perfect match for each that will both impress and not break the bank.
William Lewis, the popular sommelier and partner of The Winery Restaurant and Wine Bar located in The District in Tustin returns to complete his inspired Thanksgiving wine pairings.
He also talks about digestives for the finale of your Thanksgiving meal. It might be brandy, cognac, Calvados or even the Italian Fernet-Branca.
Look for the debut of The Winery Restaurant’s elegant new eagerly anticipated location on Pacific Coast Highway in Newport Beach in February of 2014!