Ingredients

Method

• 4 T extra virgin olive oil
• 1 head cauliflower, cut into florets
• 4 shallots, peeled and cut into wedges
• 4 cloves garlic, thinly sliced
• 50 g butter
• sea salt and freshly ground black pepper, to taste
• 1 t dried thyme
• 2 cups chicken or vegetable stock
• 1 x 400 g can butter beans, drained
• 12 anchovies
• 1 lemon, zested and juiced

Method

Ingredients

1. Heat the olive oil in a pan. Fry the cauliflower and shallots until slightly charred, then add the garlic and butter. Season and add the thyme, then the stock.

2. Simmer for 8–10 minutes, or until the cauliflower is tender. Add the butter beans and anchovies. Stir in the lemon juice. Serve in a bowl sprinkled with the lemon zest.

Find more cauliflower recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana 
Food assistant: Thalia Pillay