Description
We love cauliflower and i'm always looking for new ways to prepare it. I usually avoid anchovies but gave it a shot with this recipe and we really enjoyed them. I found this in the chicago tribune.
Ingredients
- Olive Oil
- Anchovies
- Garlic Cloves
- Dried Red Pepper Flakes
- Cauliflower Florets
- Water
- Capers
- Parsley
- Salt
Instructions
- Combine oil and anchovies in a skillet over medium-low heat
- Cook, stirring, until anchovies begin to melt into the oil, about 1 minute
- Add garlic and red pepper flakes
- Cook until garlic softens, about 3 minutes
- Add cauliflower florets and 1 / 2 cup water
- Cover, cook on medium-low until the florets are soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes
- Uncover
- Raise heat to high, cook, stirring, until water evaporates, leaving a thin layer of syrup in the bottom of the pan, about 5 minutes
- Add capers and parsley and season with salt