Cauliflower and Toasted Crumbs

Ingredients

Serves 4 as side dish or entree

1 tight head of fresh white cauliflower
1 head of garlic
1 x 7 g tin anchovies – drained, blotted of excess oil and chopped
1/2 loaf sour dough bread to yield 1 to 1.5 cups coarse breadcrumbs
2 tablespoons lemon thyme
2 tablespoons chopped flat leaf parsley
1/3 cup extra virgin olive oil

Method

Cut cauliflower into 1” chunks and blanch. Separate garlic cloves and blanch (five minutes in boiling water then into ice water and drain). Peel garlic after blanching and gently sauté in some of the extra virgin olive oil until almost cooked through and almost golden (around seven minutes). Add the lemon thyme and cauliflower pieces and cook till pieces golden and cooked through. Add breadcrumbs and brown then chopped anchovies and freshly chopped parsley, garlic cloves and it’s ready to serve. Add Grated pecorino if desired.

Originally from: http://www.abc.net.au/tv/cookandchef/txt/s1749831.htm