The robust flavour of this broccoli can take the strength of the parmesan, garlic and anchovies. It is best with a little bite, so don’t overcook it, and drain well.
Serves 8
INGREDIENTS
Heat the oven to 200C fan (220C non-fan). Slice the tops off the whole garlic, then wrap the bulbs in tin foil. Place on a small tray and roast for 30-40 minutes, or until soft. Squeeze the softened garlic from the casings into a food processor. Add 45g of the parmesan and the anchovies and blitz to a fine paste. Add the vinegar, honey and crème fraîche and pulse again, adding a dash of hot water if it begins to split. If you’re making this in advance, cover and keep in the fridge for up to 2 days.
Bring a large pot of salted water to the boil. Add the broccoli and cook for 3-4 minutes, depending on the thickness of the stems. Drain, stir through the sauce and serve immediately with the remaining parmesan.