Ingredients
1 head cauliflower
Olive oil, for cooking
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
1 large (8-10 bone) lamb rack, French trimmed
Sea salt
10 white anchovies, chopped
1/4 bunch parsley, roughly chopped
1/4 bunch mint, roughly chopped
2 tbsp toasted almonds
1 tbsp olive oil
Zest and juice of 1 lemon
Freshly ground black pepper
4 fresh anchovies
SERVES 4
Method
Preheat oven to 180c
Trim two-thirds of the cauliflower into golf ball sized florets, grate the rest to make up 1 cup and set aside
Drizzle the florets with olive oil and then toss in the fennel, cumin and coriander seeds and the chilli, then place in a roasting tray
Season the lamb rack with sea salt and then seal in a little oil in a hot frying pan until golden brown all over
Lay the rack on top of the cauliflower florets and roast for 10-12 minutes
Combine the grated cauliflower, anchovies, parsley, mint, almonds and olive oil in a bowl
Add the lemon zest and juice to taste. Season well with salt and pepper
Arrange the lamb and florets on a serving plate then sprinkle the grated cauliflower over the top and add an anchovy as garnish
Recipe source: Josh Emett (2013) Cut