Cauliflower With Garlic And Anchovies

• 2 cauliflower heads (about 1.25 lb total)
• 1 bay leaf
• 3 celery ribs, plus (long, thin inner stalks preferred) (optional)
• 3 -5 tablespoons extra virgin olive oil
• 6 anchovies packed in oil, coursely chopped
• 1/2 lemon, juice of, freshly squeezed
• sea salt, to taste (for blanching water and seasoning)
• black pepper, freshly ground, to taste
• 2 -5 drops Tabasco sauce (optional)

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)