Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
1 head cauliflower, outside leaves removed Extra virgin olive oil Kosher salt5 whole salt-packed anchovies, or 10 oil-packed anchovy fillets 1/3 cup blanched whole almonds, toasted 2 garlic cloves, coarsely chopped 2 tablespoons unsalted butter, room temperature 1/2 cup extra-virgin olive oil 1 1/2 teaspoons aged red-wine vinegar 2 tablespoons fresh finely chopped flat leaf parsley 1 teaspoon crushed red pepper flakes Kosher salt and freshly cracked black pepper
Set the oven rack in middle position and preheat oven to 450°F.
Lightly oil a baking sheet . Core the cauliflower, leaving the head intact and discard the core. Place the cauliflower in the oiled pan. Drizzle 2 tablespoons of the olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender and golden on top, 1 to 1 1/4 hours.
To serve, cut the cauliflower into wedges, place a wedge on each individual plate and serve with a spoon of the Almond Anchoiade Sauce around the side.
If you are using salt-packed anchovies, fillet the anchovies and remove the bones. For both types of anchovies, soak the fillets in cold water, rinse and pat the anchovies dry with paper towels. In a food processor, combine the anchovies, almonds, garlic, and butter and pulse until smooth. Transfer mixture to a bowl and gradually whisk in olive oil and vinegar. Add the parsley and red pepper flakes and season with salt and pepper.
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