Super Savoury Creamy Cauliflower

Serves 4 as a vegetable side or 2 as a lunch


  • 2 cauliflowers, broken into small florets
  • 1 tablespoon salt
  • 40g butter
  • 2 small red onions, finely diced
  • 4 sage leaves 
  • 50g anchovies
  • 300g full fat creme fraiche
  • black pepper
  • 80g toasted flaked almonds


  1. Gently toast the flaked almonds in a dry frying pan and set aside.
  2. Boil cauliflower florets in salted water until just soft.
  3. In a separate saucepan melt butter then gently fry the onions and two whole sage leaves until soft.
  4. Add the anchovies 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 the black pepper and serve sprinkled with the toasted almonds and two sliced sage leaves.

Tip: Try it with broccoli instead of cauliflower.