I can’t even begin to count the number of times I serve this dish in the fall and winter. It is equally good with cauliflower or broccoli. Serve it as a side dish to complement a roast, or as a light main course, maybe with some ricotta salata shaved over the top. It even works well as a pasta sauce.
6 SERVINGS
3 |
tablespoons olive oil |
4 |
salted anchovy fillets, rinsed and minced |
3 |
garlic cloves, minced |
¼ |
teaspoon red pepper flakes |
1¼ |
pounds cauliflower florets |
½ |
cup water |
¼ |
cup chopped fresh parsley |
3 |
tablespoons capers, with their liquid |
|
Salt |
Combine the olive oil and anchovies in a skillet over medium heat. Cook, stirring, until the anchovies begin to melt into the oil, about 3 minutes. Add the garlic and red pepper flakes and keep cooking until the garlic softens, about another 3 minutes.
Add the cauliflower florets and water. Cover tightly and cook until the cauliflower becomes slightly tender—soft enough to be pierced with a knife, but not so soft that it can be crushed, about 7 minutes.
Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the parsley and capers and cook briefly. Season with salt to taste and serve warm.