Cauliflower and Toasted Crumbs
|Head of white cauliflower||1|
|Anchovies||7 Gram, chopped (Drained, Blotted Of Excess Oil)|
|Sour dough bread loaf||1⁄2 (To Yield 1 To 1.5 Cups Coarse Breadcrumbs)|
|Lemon thyme||2 Tablespoon|
|Chopped flat leaf parsley||2 Tablespoon|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
Cut cauliflower into 1” chunks and blanch. Separate garlic cloves and blanch (five minutes in boiling water then into ice water and drain). Peel garlic after blanching and gently sauté in some of the extra virgin olive oil until almost cooked through and almost golden (around seven minutes). Add the lemon thyme and cauliflower pieces and cook till pieces golden and cooked through. Add breadcrumbs and brown then chopped anchovies and freshly chopped parsley, garlic cloves and it’s ready to serve. Add Grated pecorino if desired.