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.