TV Diner) - A simple vegetable dish from one of Boston's top chefs, Chuck Draghi of Erbaluce in Boston.s Bay Village.
Roasted Cauliflower with Taleggio and a Caper, Lemon Lecco
Ingredients:
1 head cauliflower
4 oonces taleggio (or fontina cheese,)* cut into 4 thin strips.
8 large sage leaves
1 clove of garlic, thinly sliced
¼ cup gold raisins
2 tablespoons salt-packed capers (rinsed)
6 salt-packed anchovy fillets (rinsed)
(reserve a small amount of the anchovy salt)
½ cup extra virgin olive oil
Juice and zest of 2 lemons
4 large sprigs of parsley
Freshly ground white pepper to taste
Method:
1. In a roasting pan, season the cauliflower head with the anchovy salt, and some white pepper, then place 6 of the sage leaves and ½ of the garlic slices inside the cauliflower, between the florettes. Roast the cauliflower in a med.-high oven for 10-15 minutes, or until the thickest part of the head looks translucent.
2. Remove the cauliflower from the oven and let rest for 15 minutes.
3. In the meantime make the dressing by combining the rest of the garlic, sage, ½ of the parsley sprigs, the lemon, olive oil, 2 anchovy fillets, and ½ of the capers in a mortar, and mash with the pestle until the mixture is a fine pesto. (You can use a blender for this also.) Stir in the raisins and remaining capers once the sauce is made, and add white pepper to taste. (This sauce is even better in flavor if made a couple of days in advance, and allowed to sit covered in a refrigerator.)
4. Break the roasted cauliflower into large florettes, and arrange into 4 clusters in the roasting pan. Place a piece of taleggio* on top of each cluster, and return to the oven just long enough to melt the cheese (about 5 minutes.)
Serve the cauliflower on plates with the caper and raisin sauce spooned around, and garnished with the remaining parsley.
Serves 4
* Taleggio is a strong tasting cheese; fontina can be substituted for a milder dish.
