K ITC HE N GOURME T
R OA S T E D CAULI FLOWER WI TH FR I ED B R E A D CR U M B S 1 head cauliflower ¼ cup plus 2 tablespoons extra virgin olive oil 4 anchovy fillets, chopped 2 garlic cloves, minced 1 teaspoon capers, drained and chopped ½ teaspoon crushed red pepper ½ cup freshly grated Pecorino Romano cheese ½ cup panko bread crumbs freshly ground black pepper coarse salt, only if needed P R E H E A T oven to
450 F.
CO R E and separate cauliflower into small florets. Toss with ¼ cup olive oil to coat. Place on a rimmed baking sheet and roast until browned, about 30 minutes. CO M B I N E anchovy fillets, garlic, capers, red pepper and Pecorino in mixing bowl.
Lenten Respite You don’t have to be Catholic to make a post-Carnival season switch to seafood BY STANLEY DRY PHOTOS AND STYLING BY EUGENIA UHL
36 LOUISIANA LIFE MARCH/APRIL 2020
L
ent is upon us, and probably just in the nick of time. The human body can only take so much Mardi Gras before it spirals into an altered state. Someone once said that Louisiana itself is an altered state of reality, and they may have been onto something. But even alternate realities need to take a break, and Lent provides just that opportunity. With all our delicious seafood, going meatless has never been difficult. I suppose if we really want to make a sacrifice for Lent, we should give up seafood as well as meat. I’m not going to go that far, but truth is, for a while now, I’ve found myself eating more vegetarian meals, for reasons I can’t really explain. It hasn’t been a deliberate choice; it’s just something that happened.
H E A T 2 tablespoons olive oil in large skillet. Add bread crumbs and fry, stirring frequently, until they begin to brown. Add cauliflower and cheese mixture and toss until well combined. Season generously with black pepper. Taste before adding salt. Makes 4 servings.