Warm cauliflower, egg and anchovy salad

Warm cauliflower, egg and anchovy salad

By
From
The Frugal Cook
Serves
2
Photographer
Mike Cooper

This was inspired by a week's veg box experiment - an unusual but good use for cauliflower.

Ingredients

Quantity Ingredient
2 large eggs
1 medium-sized cauliflower, trimmed and cut into florets
3 tablespoons olive oil
1/2 bunch spring onions, trimmed and finely sliced or a small onion, peeled and chopped
1 x 50g tin of anchovy fillets
1 tablespoon capers, rinsed and chopped
2 tablespoons finely chopped parsley, little extra for decoration
1 tablespoons red or white wine vinegar
salt
pepper

Method

  1. Hard boil the eggs for 10 minutes, drain and leave in their shells in cold water. Steam or microwave the cauliflower until just tender (about 7-8 minutes). Heat the olive oil in a frying pan over a low to moderate heat and fry the spring onions for a couple of minutes until softened. Take off the heat and mix in roughly half the steamed cauliflower (saving the rest for another recipe). Drain the anchovies, reserving the oil, and chop half the fillets finely. Shell and chop one of the eggs. Tip the anchovies, eggs, capers and parsley into the cauliflower together with the vinegar, toss together and season lightly with salt and pepper (go easy on the salt because of the anchovies). Tip the salad onto a serving plate or divide between two plates. Shell and quarter the remaining egg and arrange over the salad along with the remaining anchovies. Scatter over a little more parsley and serve with some crusty bread or new potatoes.

Variations

  • If you don't like anchovies or not quite as much as I like them you could save the other half of the tin for topping a pizza or adding to a pasta sauce.

Leftovers

  • The leftover cauliflower will make a good base for a curry - as would any leftover potatoes.

Thirfty tip

  • Save the oil from anchovy tins for drizzling over pizzas (non-vegetarian ones, obviously).
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