Kipper was dancing round the kitchen, singing, “ANCHOVIES! YUMMY ANCHOVIES!”
This is normal behaviour for a pre-schooler, right?
She was certainly very enthusiastic about this dish, although both she and DH thought that there weren’t enough “YUMMY ANCHOVIES” in it. We had to intervene to stop her eating them whole, out of the jar. But all 3-year-olds love anchovies, don’t they?
Personally, I thought it had just the right amount of anchovies. A subtle hint of salty fishiness which goes really well with the cauliflower and parmesan cheese. We ate it with pasta. Yum.
I’m not sure what Kipper’s friend would have made of it, mind you. After an hour’s playing at our house in the afternoon, she didn’t want to leave, and I said that if she stayed we were having cauliflower for dinner. She got her shoes and coat on pretty quickly after that…
- 1 medium cauliflower - around 550g florets
- 10 anchovies, in oil
- 1 clove garlic
- 3 tbsp olive oil
- Freshly ground black pepper
- 50g parmesan cheese (or similar hard cheese)
- Pasta, to serve
- Cut the cauliflower into smallish florets. Cook in boiling water for 5 minutes.
- Meanwhile, heat 2 tbsp oil over a low heat. Crush the garlic into the pan and add the anchovies. Mash everything together with a fork to give an oily garlicky anchovy goo.
- Drain the cauliflower well, and add to the pan with the anchovies. Mix well and crush slightly with a fork to combine. Stir in another tbsp olive oil, cover and keep warm on a low heat while the pasta cooks (I boiled ours in the reserved water from the cauliflower).
- Season the cauliflower mixture with black pepper and add half the parmesan cheese.
- Serve with the pasta and offer more pepper and the remaining cheese at the table.