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1
Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes.
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2
Strain the butter from the solids and reserve.
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3
Dry the solids on paper towels.
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4
Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed.
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5
Dry on paper towels.
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6
Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies.
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7
Season with salt, zest and juice.
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8
Fold in the parsley.
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9
Refrigerate until moldable.
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10
Using plastic wrap, form the butter into a log.
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11
Chill.
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12
Heat the oven to 375 degrees.
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13
Remove the leaves from the cauliflower, leaving 1 inch of stem intact.
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14
Place a ring mold or cookie cutter around the stem to keep the cauliflower upright.
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15
Place the cauliflower, oil and butter in a large saute pan over medium heat.
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16
Season the cauliflower with salt.
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17
With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke.
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18
After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes.
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19
Keep warm.
