Cauliflower with Garlic and Anchovy

• 1 large head of cauliflower (at least 2 pounds), trimmed and cut or broken into florets
• Salt
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 5 to 10 anchovy fillets, to taste, chopped
• 1 tablespoon minced garlic
• 1 teaspoon hot red pepper flakes, or to taste (optional)
• Minced fresh parsley for garnish

1. Put the cauliflower in a steamer above an inch or two of salted water.
2. Cover and cook until it is just tender, about 10 minutes, then plunge into a bowl of ice water to stop the cooking.
3. Combine the oil, anchovies, garlic, and hot pepper if youre using it in a large, deep skillet and turn the heat to medium-low.
4. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.
5. Add the cauliflower and raise the heat to medium-high.
6. Continue to cook, stirring, for about 5 minutes more, until the cauliflower is coated with oil and heated through.
7. Garnish and serve hot or at room temperature.
8. Anchovies come in three forms: canned, paste, and salted.
9. Canned are most familiar and a nearly ideal convenience food.
10. Its worth pointing out that you want to buy those packed in olive oil, never soy or cottonseed; the ingredients should read anchovies, olive oil, saltno more.
11. Anchovy paste is marginally more convenient.
12. But its more than twice as expensive by weight as canned anchovies, and it often contains cream, butter, preservatives, and other unnecessary ingredients.
13. Salted anchovies, which are sold in bulk in Italian markets from a large can or bucket, are delicious, but a hassle: before using them, you must rinse them and peel each fillet off the skeleton.

head of cauliflower, salt, extra virgin olive oil, anchovy, garlic, hot red pepper, fresh parsley

Taken from www.epicurious.com/recipes/food/views/cauliflower-with-garlic-and-anchovy-386724 (may not work)