Sicilian Cauliflower Recipe
polenta, parmesan crunch, anchovy, pinenuts
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Ingredients
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Cauliflower Preparation
Polenta
Topping
Method
Cauliflower Preparation
- 1
Roasting Cauliflower
Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, minced garlic, anchovy fillets, red pepper flakes, salt, and black pepper. Spread the mixture on a baking sheet and roast for about 25-30 minutes until golden brown and tender.
Polenta Cooking
- 2
Cooking the Polenta
In a medium saucepan, bring water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Lower the heat and cook for about 20-25 minutes, stirring occasionally, until the polenta is thick and creamy. Stir in the butter and grated Parmesan cheese.
Final Assembly
- 3
Assembling the Dish
To serve, spoon a generous amount of polenta onto each plate. Top with the roasted cauliflower. In a small skillet, toast the pine nuts over medium heat until golden, then sprinkle them over the cauliflower. Finish with additional grated Parmesan cheese if desired.
