Chef Tyler Florence Shows You How to EASILY Pair Food + Wine

Tyler Florence, Food Network star and super chef has easy recipes and wine pairings you'll love.
3 / 5

Roasted Cauliflower with Anchovy, Caper and Fresh Thyme

Pair it with Tyler Florence Sauvignon Blanc

Recipe courtesy Tyler Florence

 cauliflower and wine

1/2 head of cauliflower

1/2 head fancy broccoli e.g. Italian

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 anchovy fillets, finely minced

1 tablespoon capers, rinsed

2 cloves garlic, minced

4 sprigs fresh thyme, picked leaves

1/2 cup heavy cream

1/4 cup grated Parmigiano Reggiano

1/2 lemon

Shaved Parmigiano Reggiano, for garnish

Garlic chips:

3 cloves garlic, peeled and thinly sliced

Olive oil, for frying

Preheat oven to 450 degrees F. Cut cauliflower and broccoli in half then into bite-size florets. Remove delicate inner leaves and set aside. Cut stalks into bite-size pieces also. Place florets and stalk pieces in a roasting dish and drizzle with olive oil and season with salt and pepper. Roast until golden and tender – about 20 minutes. Fry some garlic chips by heating 1-inch of olive oil in a small sauce pan to 350 degrees F. Add garlic chips and fry until golden and crisp – about 1 minute. Strain and set aside.

When florets are done, transfer to a platter lined with paper towel to drain and set roasting pan over stove top on medium-high heat. Add a drizzle of olive oil and fry anchovies, minced garlic, capers and fresh thyme. Stir with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3-4 minutes until fragrant. Add heavy cream and parmesan then bring to a simmer. Add back roasted florets and stems then fold in the reserved leaves just before serving. Finish with a squeeze of fresh lemon juice. Top with fried garlic chips, fresh cracked black pepper and shaved parmesan.

Serves 4

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