Cooks in: 40mins
Levels: Medium
Serves: 6
List of Ingredients
- 1 1/4 LB. of cauliflower
- 2 of eggs
- Flour
- Lemon
- Anchovy fillets in oil
- Parsley
- Extravirgin olive oil
- butter
- Salt
Method
1
Bring a pot of salted water to a boil, flavor with some lemon peels, then drop in the cauliflower florets and blanch for 5 minutes. Drain well and set aside to cool (you can also blanch these a day ahead and refrigerate until ready to use). When cooled, dust with flour, dip in the lightly beaten eggs and fry in plenty of hot oil and butter. When they are golden on all sides, drain on paper towels. Melt 1/4 cup of butter in a pan with 5 anchovy fillets and, when they are well combined, add a little chopped parsley. Pour the sauce over the cauliflower and serve immediately.