Ingredients
-
Vegetables
-
1 small head Cauliflower
-
4 to 5 thin Carrots
-
Olive Oil
-
Kosher Salt
-
2 heads of Belgian Endive
-
1 bunch Radishes
-
½ Lemon
-
Sauce
-
⅓ cup Olive Oil
-
4 tablespoons (½ stick) Unsalted Butter
-
2 tablespoons finely chopped Anchovy
-
¼ teaspoon crushed Red Pepper Flakes
-
2 small Garlic
-
1 teaspoon fresh Thyme
-
¼ teaspoon Kosher Salt
Directions
Steps
|
1
Done
|
Preheat the oven to 425°F. |
|
2
Done
|
Lay the cauliflower and carrots out on a rimmed baking sheet, and drizzle generously with olive oil. Shuffle the vegetables in the oil so the tray gets greased in the process. Sprinkle with salt. Roast until the vegetables are tender and brown in spots, about 25 minutes. |
|
3
Done
|
While the vegetables roast, make the sauceHeat the olive oil and butter in a medium saucepan set over low heat. Add the anchovies and red pepper flakes, and stir until the anchovies melt into the sauce, 3 to 4 minutes. Add the garlic and thyme, and remove the pan from the heat. Add the salt. |
|
4
Done
|
Arrange the endive leaves around the edge of a large wide bowl or platter. Then add an interior row of carrots and cauliflower. Tuck the radishes into the mix as well, and squeeze the lemon over the whole platter. Finally, pour the sauce into a bowl, and set it in the center of the vegetables. Dip directly into the bowl, or serve with a large spoon so each diner can scoop a puddle of sauce onto his or her plate to dip. |
