Sauteed Cauliflower Wedges with Bagna Cauda

1. 1

   In a small saucepan, melt the butter.

2. 2

   Add the garlic, anchovies, 1/4 cup of the olive oil and 1 teaspoon of the lemon zest and cook over moderately low heat, stirring occasionally, until the garlic is softened and the anchovies are melted, about 10 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Remove the bagna cauda from the heat and keep warm.

5. 5

   Meanwhile, in a large pot of boiling salted water, blanch the cauliflower wedges until crisp-tender, about 3 minutes.

6. 6

   Drain the cauliflower and transfer it to a paper towellined plate; pat thoroughly to dry.

7. 7

   In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

8. 8

   Add the cauliflower and cook over moderately high heat, turning once, until cooked through and golden brown on both sides, 10 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Transfer the cauliflower to plates and spoon some of the bagna cauda on top.

11. 11

    Top with the parsley and the remaining 1 teaspoon of lemon zest and serve with the remaining bagna cauda.

* Per serving · 4 servings · Values may vary.