Garlicky Braised Cauliflower |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
3 tablespoons olive oil |
4 salted anchovies, rinsed, minced |
3 garlic cloves, minced |
1/4 teaspoon dried red pepper flakes |
1 1/4 lbs baby cauliflower florets (about 6 cups) or 1 1/4 lbs regular cauliflower florets (about 6 cups) |
1/2 cup water |
3 tablespoons capers |
1/4 cup chopped parsley |
salt |
Directions:
1. Combine oil and anchovies in a skillet over medium-low heat; cook, stirring, until anchovies begin to melt into the oil, about 1 minute.
2. 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.
3. 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.
4. Add capers and parsley and season with salt.
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