Cauliflower Steak with Mushrooms and Anchovy Butter

Name: Cauliflower Steak with Mushrooms and Anchovy Butter
Yield: Serves 2 as a main course
Ingredients: 2 garlic cloves, one crushed and one halved; Salt and pepper, to taste; 1½ cups (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces; ½ cup (50 g) roasted pecans, coarsely chopped; 1 teaspoon nutmeg; 1 large cauliflower; ½ bunch of rosemary; ½ pound (200 g) French fingerling potatoes, halved; One 2-ounce (45 g) tin of anchovies in olive oil, drained; ¾ cup (200 g) butter (at room temperature), plus extra; Olive oil

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

One 2-ounce (45 g) tin of anchovies in olive oil, drained
¾

Starter
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 350°F (180°C).
Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge.
Spread the po