Recipe: Garlicky braised cauliflower with capers

Recipe: Garlicky braised cauliflower with capers
(Richard Hartog, Los Angeles Times)

Total time: 40 minutes

Servings: 4 to 6


Note: This can be served as a side dish to a roast, a light main course or even over pasta.

3 tablespoons olive oil

4 salted anchovies, rinsed and minced

3 cloves garlic, minced

1/4teaspoon dried red pepper flakes

1 1/4pounds (about 6 cups) cauliflower florets

3 tablespoons capers

1/4cup chopped parsley


1. Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes.

2. Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender — soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.

3. 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 capers and parsley and cook briefly. Season to taste with salt and serve warm.

Each of 6 servings: 93 calories; 3 grams protein; 6 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 255 mg. sodium.