Roast cauliflower with anchovy breadcrumbs recipe

Serves: 2 as a main, 4 as a side or starter Cooking time: 25 minutes 1 cauliflower 10 sage leaves, shredded Zest of a lemon 2 tsp sugar 2 tbsp olive oil Salt & pepper 2 tbsp grated Parmesan 1 tbsp parsley For the anchovy breadcrumbs: 50mls olive oil 300g breadcrumbs (made from sourdough or good quality bread) 4 anchovy fillets, finely chopped 1 tbsp ground almonds 2 clove garlic, finely chopped 1 shallot, chopped To make the anchovy crumbs: heat oil in a frying pan, add the breadcrumbs, anchovy, almonds, garlic and shallot – cook over a medium heat for 5 minutes until golden. Break the cauliflower into florets and toss with sage, lemon, sugar and olive oil. Season well and tip into a baking tray. Cook in a preheated oven (180C) for 15 – 20 minutes until golden and tender. Sprinkle with Parmesan and return to the oven for 2 minutes. Tip into a serving dish, and sprinkle with anchovy crumbs and parsley. • Jane Baxter is head chef of the award-winning Riverford Field Kitchen in Devon