Roasted Brains

By Lori Powell
For One or Two Bites, a blog for singles and couples

Spooky things are afoot this time of year, with some devilish treats to consume. There are so many delicious tricks to play but I prefer the treats…of course!

We aren’t always talking about candy and things coated in sugar. Instead, let’s delve into the savory side and whip up something that is not only scary good, but healthy and hopefully, visually tempting!

Cauliflower, with its white, knobby florets, reminds me of brains. So I’m going to roast it and serve it with a delicious Italian sauce, Bagna Cauda, meaning “hot bath,” as a dip for our roasted veggie brains.

In Italy this sauce is traditionally served as a dipping sauce for crudités, roasted peppers or hunks of bread around Christmastime. It is the perfect combination of salty and garlicky, with a touch of spice to complement the roasted flavor of the cauliflower.

Have a Happy Halloween!

Roasted Brains
(Roasted Cauliflower and Bagna Cauda)
Serves 4 to 6

1 head cauliflower, about 1-3/4 pounds, cored but kept intact
3/4 cup extra virgin olive oil, divided
Salt and black pepper
5 tablespoons unsalted butter at room temperature
5 large garlic cloves, finely chopped
12 anchovy fillets, drained
1-1/2 tablespoons finely chopped fresh parsley
1/4 teaspoon hot pepper flakes
1-1/2 teaspoons fresh lemon juice
Lightly toasted bread sliced, if desired

1. Preheat oven to 450°F. Place cauliflower in a shallow roasting pan and drizzle top with 1/4 cup of the olive oil. Season with salt and pepper to taste. Roast in middle of oven until tender, for 45 minutes to 1 to 1-1/4 hours. Test for tenderness by sticking a fork down the center.
2. While cauliflower roasts, heat remaining 1/2 cup oil, butter, garlic and anchovies in a small saucepan over moderately low heat, stirring until garlic is golden and anchovies have melted into sauce, about 8 minutes. Remove pan from heat and stir in parsley, hot pepper flakes and lemon juice. Serve dip warm in a small fondue pot or ramekin with cauliflower and toasted bread.

Makes 1 cup dip.

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