Romanesco or Cauliflower with Mozzarella, Fresh Tomatoes and Anchovies
-Cut 1 head of romanesco or cauliflower into florets.
-Steam for 6-7 minutes until just tender.
-Slice up one 12-ounce tub of fresh mozzarella cheese into rounds. Set aside.
-Finely slice 4 cloves of garlic.
-Heat 6 TBS olive oil in a small frying pan.
-Add the garlic and cook for 2 minutes.
-Drain 1 small tin of anchovies.
-Add them to the garlic and press with the back of a wooden spoon to break them up (they melt into the sauce).
-Stir the juice of 1 lemon into the garlic/anchovies.
-Put the hot broccoli on plates, and top with the mozzarella.
-Chop up 15 Sungold tomatoes or 2 slicing tomato and sprinkle over the broccoli.
-Top with the garlic/anchovy sauce, drizzle with olive oil, grind on black pepper and serve.