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Vegetables, Vegetarian

Garlicky braised cauliflower with capers

Garlicky braised cauliflower with capers
Los Angeles Times

Cauliflower is nobody's idea of glamorous. It looks like overeducated broccoli, pallid and shaggy-headed as any library-dwelling grad student. But for all of its apparent lack of sex appeal, when you treat cauliflower with respect, it is capable of standing ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 3 tablespoons olive oil
  • 4 salted anchovies, rinsed and minced
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried red pepper flakes
  • 1 1/4 pounds (about 6 cups) cauliflower florets
  • 3 tablespoons capers
  • 1/4 cup chopped parsley
  • Salt

Step 1Combine 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.

Step 2Add 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.

Step 3Remove 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.

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


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