Cauliflower with Bagna Cauda and Catalogna Chicory

Method

1. For the bagna cauda: thinly slice one garlic clove. Heat 80 ml of olive oil in a small saucepan over very low heat. Add the garlic and let it infuse without coloring, until fragrant.
2. Remove from heat, add 8 anchovy fillets and stir until they dissolve in the warm oil.
3. Return to low heat, bring to a gentle simmer, then add 150 ml of fresh cream. Cook for 10 minutes, stirring occasionally.
4. Meanwhile, prepare the cauliflower: cut the cauliflower into small florets. If desired, blanch in salted boiling water for 3-4 minutes.
5. Prepare the chicory: separate the leaves of the catalogna chicory and cut the tender central parts into small pieces.
6. In a frying pan, heat a drizzle of olive oil with a clove of garlic (smashed) and a dried chili pepper. Add the chicory and sauté over high heat, then reduce to medium and cook for 5 minutes. Season with a pinch of salt.
7. In another pan, heat a drizzle of oil. Add the cauliflower florets and sear over high heat until browned. Season with a pinch of salt.
8. In a small pan, toast breadcrumbs with a little olive oil until golden brown. Set aside.
9. After 10 minutes, blend the bagna cauda with an immersion blender until smooth and creamy.
10. To serve: place the cauliflower on a plate, spoon the bagna cauda around it, arrange the chicory, and sprinkle with toasted breadcrumbs.