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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:
My 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.
My 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.
My 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?
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.
More Must-Try Roasted Vegetable Recipes
- Garlic Parmesan Asparagus
- Roasted Broccoli and Cauliflower
- Garlic Parmesan Brussels Sprouts
- Roasted Broccoli and Carrots
Roasted Cauliflower with Egg and Anchovy Dressing
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. This looks awesome as a side dish. What meat would you serve with it?
Hi Debi,
Thanks! It’s pretty versatile – think of it as a Caesar Salad – so chicken, pork, maybe some seared Ahi Tuna?
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. 🙂
Thanks, Nicole! I’ll have to check out Nordstrom Flavors – they have great cafes, but I’ve never looked through their cookbook!
This looks so good!! Love the dressing.
Thank you, Mary!
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!
Thanks, Kevin! Definitely check out the books – lots of good stuff. 🙂
This looks delicious and the dressing sounds amazing!
Thank you, Sabrina!
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!
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…
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 🙂
Thank you, Sonali!
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!
Thanks, Kathleen. Truth be told, I could have eaten the whole head of cauliflower myself… 😉
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!
haha, you’re very sweet, Beeta! Thank you…Why doesn’t that surprise me about you and the library… 🙂
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! 🙂
Well your comments are always a treat, Dorothy! So I guess that makes us a great pair…xo
So glad you shared your favorite cookbooks, and funny that I have all 3 of them 🙂 This cauliflower looks delicious!
I love it! What are you favorite cookbooks, Mira?
Cauliflower is just the best! That dressing is seriously unique- so yum 🙂
Thanks, Medha!
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
Thank you, Faith. 🙂 Yes, my Betty Crocker and Better Homes and Gardens red checked cookbook are definitely on hand for nostalgia. 🙂
Yum! Cauliflower is so good for the winter!
I agree!
What an interesting list! I’ve never seen any of these so thanks for the intro Marissa! 😀 x
Oh wow, Lorraine! I think you would get a kick out of Sweet Paul especially and he’d love you… 🙂