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Grilled Paprika Cauliflower with caper and anchovy butter

Ingredients

  • 1 head of cauliflower sliced into steaks about 10-12mm thick
  • smoked paprika, salt and pepper

Mash Potatoes

  • 4 potatoes cubed and boiled in salted water drain and set aside

Caper and Anchovy Butter Sauce

  • 60g butter unsalted and melted
  • 1 egg yolk
  • 1 tsp water
  • 1 tsp lime juice
  • 1/4 tsp salt
  • 60g olive oil
  • 1 Tbs capers + extra for garnish
  • 1 - 2 anchovy fillets use 1 first and taste add 2nd if necessary

Instructions

  • Pre-heat the oven to 200ºC  and while it's heating make the mash potatoes and the sauce
  • Prepare the cauliflower by par cooking in a steamer for about 5 minutes. Gently place the cauliflower steaks on a baking sheet lined with baking paper. 

Caper and Anchovy Butter Sauce

  • In a bowl whisk the egg yolk together with the lime juice, water and salt.  Gently drizzle in the melted butter and continue to whisk. 
  • Add the olive oil and continue to whisk.  Now add the capers and anchovy and use an immersion blender to mix into the butter emulsion.
  •  Spoon onto the cauliflower and sprinkle with paprika, salt and pepper and bake for 15 minutes until cooked and golden. 
  • Serve on mash potatoes
    Stir about 2 Tbls of the caper butter sauce through the mash to layer and intensify the flavours
  • Place on bed of mash, drizzle more caper and anchovy butter over if you like and serve with a wedge of lime. 

Notes

 This sauce will also work well with grilled chicken or fish.