Building from the momentum of Thanksgiving and its nutty temperament, I had been thinking of other ingredient medleys that would express the season on a plate. I thought of the disenfranchised ingredients, disenfranchised because I typically wouldn’t cook with them, particularly cauliflower and anchovies.
In a little bowl I disheveled a few anchovy fillets with olive oil, freshly chopped garlic and pepper. I added sliced chestnuts and ground Parmesan. Finally, I doused some cauliflower florets with the concoction and let it roast in the oven. The result was rustic, nutty, deep and so comforting.