Here at drunkensaints, we love writing about and posting fully-formed dinners. By the time we get to posting, all has been duly sourced, recipes have been chosen, hours have been spent in the kitchen and at least 25 pictures have been taken.
But we do sometimes make and eat simpler meals at other times of the day. This recipe appeared in our inbox this weekend from the brilliant goop. It was devised by chef Bas Weigel from De Kas restaurant outside Amsterdam, a place we're definitely headed to on our next trip. You can head over to goop to read more about this amazing restaurant. (But finish here first.)
Happily, due to a recently delivered veggie box which included our beloved cavolo nero and a romesco cauliflower, we decided to make this to deal with a hunger that was getting in the way of the next recipe.
Normally, we wouldn't consider using the gorgeous romesco in a way that didn't make the most of its green beauty. But this recipe seemed more than worth it.
We added a bit of crème fraiche to the crème recipe which was naughty in a very non-goop way. We also added a small clove of mashed garlic and the teeniest drop of smoke. We also added a sprinkle of pimentón to the finished product. 'Cause that's how the saints roll.
Reader, it was wonderful! We can see using this crème on toast for a quick snack even without the amazing garlic gremolata, crispy fried garlic which we topped up with salt and a bit more pimentón. Hummous might have to take a little vacation.
Creme of roasted cauliflower, anchovy and cavolo nero crostini
for the crème
- 2 twigs thyme
- 2 twigs rosemary
- 1 small clove of garlic
- 1/2 cup olive oil
- 1 tablespoon ingredients
- 1 tablesppon crème fraiche
- 1 drop of liquid smoke
- sea salt + black pepper to taste
- 1 small cauliflower (Feel free to sacrifice your romesco)
for the crostini
- 1 loaf of good sourdough bread (or chewy brown)
- clove of fresh garlic, peeled
- extra virgin olive oil
- sea salt
- for every crostino, 1 fillet of salted anchovy
- head of cavolo nero, cooked in salted water for 5 minutes
- garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel, with salt and pimenton added)
1. Clean the cauliflower and slice it into equal parts. Place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme. Cover with aluminum foil. Put the baking dish in a 375°F oven for about 20 minutes until the cauliflower is soft. Blitz the cauliflower in a food processor with crème fraiche and liquid smoke. Slowly drizzle in the olive oil until a smooth crème forms. Season with salt to taste.
2. Slice the sourdough bread into the shape you want. Toast until crispy. Take care that the bread is crispy on the outside but not completely dry on the inside.
3. When the bread is crispy, spread the cauliflower crème over the crostini. Portion the anchovy together with the cavolo nero on top. Finish with a little bit of salt, black pepper, a sprinkle of olive oil, a dash of pimenton and the gremolata.