Cauliflower with Garlic and Anchovy

Name: Cauliflower with Garlic and Anchovy
Yield: makes 4 servings
Ingredients: 1 large head of cauliflower (at least 2 pounds), trimmed and cut or broken into florets; Salt; 1/4 cup plus 2 tablespoons extra virgin olive oil; 5 to 10 anchovy fillets, to taste, chopped; 1 tablespoon minced garlic; 1 teaspoon hot red pepper flakes, or to taste (optional); Minced fresh parsley for garnish

December 20, 2011

Buy snow-white cauliflower with no brown spots; use broccoli or one of the hybrids (broccoflower, romanesco broccoli, and so on) if the cauliflower does not look good. And though it is a full-flavored dish, remember that cooking will mellow the assertive flavors of the anchovies and garlic, so don’t skimp on either. This dish is just as good warm as it is hot.

Recipe notes

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