Pinch and Swirl

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Roasted Cauliflower with Egg and Anchovy Dressing

Filed Under: Egg Recipes, Fall & Winter, Fish And Seafood Recipes, Side Dish, Spring & Summer

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It’s not unusual to find me leaving the library with a teetering stack of cookbooks, but I’m selective about those that I own. Some of them I keep for sentimental value: the Betty Crocker cookbook that I first cooked from, gifts from friends and family, signed copies. Others I keep for the writing or photography, but don’t necessarily cook from them.

If I had to narrow my collection down to just three cookbooks, I know what I’d keep.

There are three critical bases to cover when it comes to cookbooks: one that simply delights you whenever you pick it up; another for baking that not only has spectacular recipes, but ingredient weights; and last, one for basic recipes, a solid place to start that allows for creativity .

Here are my choices:

Eat and MakeMy Favorite ‘Just Because’ Cookbook – sweet paul Eat & Make: Charming Recipes + Kitchen Crafts You Will Love by Paul Lowe. I’ll begin with a grin, the one that spreads across my face whenever I crack the cover of this book. Paul’s recipes and crafts just do it for me: approachable and inspired. I love the photography, the way the book feels and the stories about Paul’s great aunt, Auntie Gunnvor, and his grandmother, whom he calls ‘Mormor.’ Then there is Paul himself and Lestat (Paul’s French bulldog); what can I say, I’m smitten.

Dahlia Bakery CookbookMy Favorite Baking Cookbook – The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance. If you’ve been following this blog for awhile, you know that I’m always tinkering with recipes from this book, like these Chocolate Truffle cookies and these Peanut Butter Sandwich cookies. Keith and I were regular customers of this bakery when we lived in Seattle and I love being able to recreate some of the cookies, pies, cakes, and INCREDIBLE English muffins at home.

Twelve RecipesMy Favorite Basics Cookbook – Twelve Recipes by Cal Peternell. I first read about this book on Michael Ruhlman’s blog. He gave such a glowing review that I had to see it for myself.

Here’s what I love about the book: you can start with his basic recipes and then embellish them forever. This is the book I would buy for a new cook, someone who thinks they don’t like to cook, or for a seasoned cook in need of fresh ideas.  Engaging writing and, of what I’ve tried so far, flawless recipes.

Recipes like the egg and anchovy dressing that I’m sharing with you today.

It’s really a riff on Caesar salad dressing, but instead of raw egg yolk you’ll incorporate a chopped hard-boiled egg (or two as I couldn’t resist doing). To make the dressing, you can use a bowl and a whisk or a mortar and pestle as I did. I know the dressing isn’t much of a looker, but how about the mortar and pestle that my father-in-law surprised me with for Christmas. Gorgeous, yes?

Egg and Anchovy Dressing

I often crave the cold crunch and rich, tangy flavor of a Caesar Salad. But when it’s cold outside, it’s nice to have a warm alternative and this roasted cauliflower salad cures the craving beautifully.

So how about you? If you had to narrow your cookbooks to just 3, what would they be?

Print Recipe

Roasted Cauliflower with Egg and Anchovy Dressing

I've written this recipe to serve two, but you'll have dressing leftover. Use it within a day after you make it. The dressing comes from the excellent cookbook, Twelve Recipes by Cal Peternell though I added an egg because, well, I wanted it to be extra eggy!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Servings: 2 people

Ingredients

  • 1 head cauliflower separated into large florets
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

For the Egg and Anchovy Dressing

  • 2 eggs
  • 1/2 teaspoon minced garlic about 1 small clove
  • 6 anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon red wine vinegar
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper

Instructions

  • Preheat oven to 425°F.
  • Line a rimmed baking sheet with parchment paper.
  • Arrange cauliflower in a single layer on prepared baking sheet; drizzle with olive oil and season with salt and pepper.
  • Roast, tossing occasionally, until nearly tender, 20-30 minutes. (I like cauliflower to retain some bite, if you don't then roast up to 45 minutes.)
  • Remove from oven and transfer to serving platter.

Meanwhile, make Egg and Anchovy Dressing:

  • In a small saucepan, bring to boil just enough water to cover eggs (wait until the water boils to add eggs) Once water boils, slowly lower each egg into boiling water on a soup spoon. Keep at a low boil for 8 minutes; drain then return eggs to pan and cover with cold water. When cool enough to handle, peel and coarsely chop eggs.
  • While the eggs cook, mash the garlic and anchovies together either on a cutting board with a knife or in a mortar with a pestle. (If using a knife on a cutting board, transfer mixture to a medium bowl)
  • Add mustard, lemon juice, red wine vinegar and chopped egg; mix well. While whisking or quickly stirring with pestle, add oil in a thin stream; whisk or stir until emulsified. Season to taste with salt and pepper.
  • Drizzle dressing over cauliflower on serving platter. Serve.

Notes

Serves 2 (with dressing left over - see headnote)
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Roasted Cauliflower

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  2. nicole (thespicetrain.com) says

    February 24, 2016 at 10:03 am

    Delicious! I’m always looking for new ways to prepare cauliflower. I don’t have any of the cookbooks on your list and need to check them out! I would have a hard time narrowing my selection to three…my undisputed number one is Nordstrom Flavors though. 🙂

    Reply

  4. KevinIsCooking says

    January 31, 2016 at 9:44 am

    Marissa I must say I have not heard of any of your favorites here and I have and been through so many. Thanks for sharing I need to do my research for these. 🙂
    It’s funny, I did a cauliflower recipe a couple times this week to get it right, and am just diggin’ the the egg and anchovy dressing here. And yes, loving that mortar and pestle – score!

    Reply

  6. Helen @ Scrummy Lane says

    January 24, 2016 at 12:57 pm

    What an amazing recipe, Marissa! I’ve never seen anything like the egg dressing before. Thanks for sharing your great cook book loves, too. My cook books are still all packed away from when we last moved, and I really miss them!

    Reply

    • Marissa says

      January 25, 2016 at 10:28 am

      Thank you, Helen. It’s the first time I’ve made a dressing with chopped egg, but it really is great. It’s a nice alternative for those who are concerned about eating raw eggs. And your poor cookbooks! 😉 You’ll have to liberate them some time soon…

      Reply

  7. Sonali- The Foodie Physician says

    January 24, 2016 at 9:54 am

    Thanks for the great suggestions- all 3 are new to me. With gems like this dressing, I’m sure they’re packed with all sorts of yumminess! Your final dish looks wonderful 🙂

    Reply

  8. HapaNomNom says

    January 23, 2016 at 12:35 pm

    I hear you on the love of a great Cesar salad, but wanting something a bit on the warmer side for the winter. This is such a wonderful combination with that awesome dressing and the gorgeous roasted cauliflower!

    Reply

  9. Beeta @ Mon Petit Four says

    January 23, 2016 at 12:02 pm

    Mmmm i swear you make cauliflower look like the most delicious thing in the world! Lol and I am loving the mortar and pestle your FIL gave you! So pretty <3 I can just imagine how much flavor this dressing has…serious heaven! I'm also going to have to check out those cookbooks!! I'm the same as you when I go to the library!

    Reply

  10. Dorothy Dunton says

    January 22, 2016 at 4:05 pm

    Hi Marissa! Roasted vegetables are my absolute favorite! Anchovies and egg in the dressing – I’m one happy gal! Your posts are always a treat! 🙂

    Reply

  11. Mira says

    January 22, 2016 at 2:05 pm

    So glad you shared your favorite cookbooks, and funny that I have all 3 of them 🙂 This cauliflower looks delicious!

    Reply

  13. Faith (An Edible Mosaic) says

    January 22, 2016 at 9:13 am

    Lovely dish – I am always looking for new ways to enjoy cauliflower! And what a great cookbook collection! I love Sweet Paul but don’t have that cookbook, so I’m adding it to my wish list. And I have a vintage Betty Crocker cookbook too! My mom used to cook from it when I was a kid and now I love reading through it for sentimental value. xoxo

    Reply

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