Super Savoury Creamy Cauliflower

Serves 4 as a vegetable side or 2 as a lunch


  • 2 cauliflowers, broken into small florets
  • 40g butter
  • 1 small red onion, finely diced
  • 4 sage leaves
  • 50g anchovies in olive oil
  • 300g full fat creme fraiche
  • 80g toasted flaked almonds
  • salt and pepper


  1. Gently toast the flaked almonds in a dry frying pan and set aside. Do this over a low heat and keep your eye on them, they will burn very easily.
  2. Plunge the cauliflower florets into boiling salted water and cook until just soft.
  3. In a separate saucepan melt butter then gently fry the onion and two whole sage leaves until soft.
  4. Add the anchovy fillets and continue to fry until they have all dissolved.
  5. Add creme fraiche, stirring to help it melt. Season with black pepper.
  6. Add in the cooked cauliflower turning it into the sauce to coat.
  7. Grind over black pepper and serve sprinkled with the toasted almonds and two sliced sage leaves.


Try it with broccoli instead of cauliflower.

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