Cauliflower with Nut Butter Crumbs, Capers and Anchovies

For the cauliflower with nut butter crumbs, capers and anchovies, hard boil eggs for about 8 minutes.

Bring a pot with about 2 liters of water, salt and caraway seeds to a boil, wash cauliflower and cut off the roses by the stalk with a small knife. Roughly peel the stalk and cut off the lower end. Simmer cauliflower roses and stalk in salted water for about 3-4 minutes, remove pot from heat and let cauliflower steep in water.

Meanwhile, in a skillet, cream butter, toast nuts and bread crumbs over medium heat, stirring until golden brown.

Cut capers in half if needed, drain anchovy fillets, peel eggs and chop finely.

Lift the cauliflower out of the water, drain, arrange on the plates, sprinkle with the nut butter crumbs and scatter the capers, anchovies and egg over the top. Serve the cauliflower with nut butter crumbs, capers and anchovies immediately.

Preparation Tip:

Serve the cauliflower with nut butter crumbs, capers and anchovies with parsley potatoes and/or salad.

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