Name: Steamed Cauliflower with Bottarga Sauce
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 very fresh whole young cauliflower; 2 ounces tuna roe, or bottarga, chopped; ¼ cup capers, rinsed, chopped; ⅓ cup extra virgin olive oil; 4 salted anchovies, rinsed and filleted, chopped; 1 Meyer lemon, zested and juiced; sea salt and freshly ground black pepper; 2 tablespoons finely chopped fresh garlic; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

This dish is very South of France, which is how Mark and I felt walking around the Santa Monica Farmer’s Market one January afternoon, wondering what to cook. We could hear the crash of the waves along the huge, white, sandy beach, and we thought of Hyeres near Toulon and of lunches with Richard Olney at his house nearby when the air was just as balmy.

We used a steamer, but if you cover the cauliflowe