In his latest cookbook, Tyler Florence Fresh, the celebrity chef shines a spotlight on vibrant vegetables, highlighting their good-for-you properties and demonstrating unexpected ways to prepare them. He turns the conventional cookbook format on its head by organizing chapters by ingredient, from anchovies to zucchini, rather than by courses.
Meats like beef, lamb and pork make appearances too, but Florence’s main focus is how to make the most of the freshest food using minimal ingredients and easy methods. “We are at the dawn of enlightenment; finally understanding that we are what we eat,” he says in the book’s preview video. “The poor quality food that we’ve been consuming in this country for years doesn’t hold a candle to fresh food and the nutrition that our bodies are starving for.”
Here’s a recipe from Tyler Florence Fresh that makes the most of vitamin C-rich cauliflower. Enjoy!
Roasted Cauliflower with Anchovy, Capers and Fresh Thyme
Serves 4 to 6
2 heads cauliflower (preferably different colors)
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Olive oil, for frying
3 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
3 oil-packed anchovy fillets, finely minced
2 garlic cloves, finely minced
1 tablespoon salt-packed capers, rinsed and drained
4 sprigs fresh thyme, leaves only
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
Freshly cracked black pepper
Roast the cauliflower: Preheat the oven to 450°F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper and shaved Parmesan.
Follow Tyler Florence on Twitter at @TylerFlorence.
Recipe excerpted from Tyler Florence Fresh by Tyler Florence (Clarkson Potter, $35).