Cauliflower With Garlic And Anchovies

  1. Separate the cauliflower into florets.
  2. Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
  3. Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
  4. Chop the celery stalks finely and set aside.
  5. Chop the leaves (if using) separately and set aside.
  6. Heat 3 Tbs of the oil in a large skillet.
  7. Add the celery stalks and sautee for 1 minute.
  8. Add the cauliflower and re-season with salt.
  9. Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
  10. If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
  11. Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
  12. Remove from the heat and add the celery leaves, if you are using them.
  13. Add the lemon juice and re-season with salt and pepper.
  14. Add Tabasco if using, to taste.
  15. May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!

cauliflower, bay leaf, celery, extra virgin olive oil, anchovies, lemon, salt, black pepper, tabasco sauce

Taken from www.food.com/recipe/cauliflower-with-garlic-and-anchovies-146746 (may not work)

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