Garlicky braised cauliflower with capers

Time 40 minutes
Yields Serves 4 to 6
Garlicky braised cauliflower with capers
(Los Angeles Times)

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.


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.


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.

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

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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