Cauliflower With Fennel Seeds

• 1 large head cauliflower
• 10 ounces cherry tomatoes
• 2 dried chiles
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fennel seeds
• 3 tablespoons basil leaves
• Salt and freshly ground black pepper

1. Cut the white center stem from the cauliflower and discard. Break the head into florets. Slice each floret in half lengthwise. Cut the tomatoes in half and squeeze out the seeds. Crumble the chiles, and peel and finely slice the garlic.
2. Heat a thick-bottomed pan with a lid, add the olive oil, garlic, chiles, and fennel seeds. Cook until the garlic has slightly colored, then add the cauliflower. Stir to combine the flavors and lightly brown.
3. Add the tomatoes, season with salt and pepper, cover, and cook gently for 10 to 15 minutes. Stir in the basil.

head cauliflower, tomatoes, chiles, garlic, extravirgin olive oil, fennel seeds, basil, salt

Taken from www.seriouseats.com/recipes/2010/03/cauliflower-with-fennel-seeds-recipe.html (may not work)