Cauliflower with Garlic and Anchovies

Though the garlic and anchovies mellow here, this is still a highly flavorful sauce, a truly wonderful classic. Other vegetables you can use: broccoli, broccoli raab, gai lan, chard, or kale.

1 recipe Basic Steamed Cauliflower
slightly underdone

1/4 cup extra virgin olive oil

2 to 10 anchovy fillets, chopped, to taste

1 tablespoon minced garlic

1 teaspoon hot red pepper flakes, or to taste (optional)

Minced fresh parsley leaves for garnish

• Break or cut the cauliflower into florets 11/2 inches across or less.
• Combine the oil, anchovies, garlic, and red pepper if you’re using it in a large, deep skillet over medium-low heat. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.
• Add the cauliflower and raise the heat to mediumhigh.
• Continue to cook, stirring, for about 5 minutes, until the cauliflower is coated with oil and heated through. Garnish with parsley and serve hot, warm, or at room temperature.

Cauliflower, Roman Style.
• Omit the anchovies. Add the grated zest and juice of a lemon along with the parsley just before serving.

Cauliflower with Warm Spices.
• Omit the anchovies. Add 1 tablespoon mustard seeds and 1 teaspoon cumin seeds along with the garlic and red pepper. Garnish with a sprinkle of lemon juice and chopped fresh cilantro.

MAKES: 4 servings

TIME: 15 minutes