1 WHOLE LARGE CAULIFLOWER, OLIVE OIL (FOR COATING CAULIFLOWER), 3 SHALLOTS (FINELY CHOPPED), 3 GARLIC CLOVES, 1 TEASPOON DRIED CHILLI FLAKES, 8 SALTED ANCHOVIES, 600G TOMATOES (FINELY CHOPPED), 75ML VEG STOCK, 50G SALTED BUTTER
PREHEAT OVEN TO 200C. REMOVE LEAVES FROM CAULIFLOWER AND SET ASIDE. PLACE CAULIFLOWER IN A PAN OF BOILING WATER FOR FIVE MINUTES. REMOVE AND PLACE IN A BAKING TRAY. COAT THE CAULIFLOWER GENEROUSLY IN OLIVE OIL, SEASON WITH SALT AND PEPPER (YOU COULD ALSO ADD PAPRIKA/CAYENNE PEPPER OR OTHER SPICES AT THIS STAGE). PLACE IN THE OVEN AND BAKE FOR 50 MINUTES. WHILST WAITING FOR THE CAULIFLOWER TO COOK, MAKE THE SALSA. DRIZZLE SOME OLIVE OIL IN A PAN AND FRY THE SHALLOTS UNTIL SOFTENED. ADD HALF THE GARLIC, AND THE CHILLI FLAKES AND COOK FOR A FURTHER MINUTE. ADD THE ANCHOVIES AND MIX TOGETHER UNTIL THE ANCHOVIES HAVE DISSOLVED. THEN ADD THE STOCK AND THE TOMATOES. SEASON AND COOK FOR A FURTHER 15 MINUTES, UNTIL TOMATOES HAVE BROKEN DOWN AND YOU HAVE A SMOOTH SAUCE. IN A SEPARATE PAN HEAT THE BUTTER AND THE REST OF THE GARLIC. ADD THE CAULIFLOWER LEAVES AND COOK FOR 5/6 MINUTES, UNTIL THE STALKS BEGIN SOFTENING. REMOVE CAULIFLOWER AND CUT INTO THREE OR FOUR 'STEAKS'. SERVE CAULIFLOWER ON TOP OF BUTTERY CAULIFLOWER LEAVES AND SPOON THE SALSA ON TOP.