Make This Smothered Cauliflower

• 1 large head cauliflower (about 2 1/4 pounds), cored and cut into florets
• 6 ounces Pecorino Romano, finely grated (about 1 1/2 cups)
• 1/2 cup pitted black olives, finely chopped
• 4 cloves garlic
• 3 salt-packed anchovies, cleaned, deboned, rinsed, and finely chopped
• 1 medium fresh hot red cherry pepper, seeded and minced
• 1/4 teaspoon freshly ground black paper
• 3 tablespoons olive oil
• 1/2 cup dry white wine

1. Bring a large pot of water to a boil.
2. Add the cauliflower and blanch just until the florets begin to soften, 2 to 3 minutes.
3. Drain.
4. Transfer the florets to a small bowl.
5. Stir in the Pecorino Romano, olives, garlic, anchovies, cherry pepper, and black pepper.
6. Warm the oil in a large nonstick skillet set over medium heat.
7. Add the cauliflower mixture.
8. Cook for 1 minute without stirring.
9. Pour in the wine and reduce the heat to low.
10. Cover and cook, stirring gently once in a while, for 10 minutes.
11. Uncover, raise the heat to medium, press the mixture down a bit, and continue cooking until all the liquid has evaporated and a crust begins to form on the bottom.
12. Use a large rubber spatula to flip sections of the mixture without stirring them too much.
13. Continue cooking until browned and a little crusty on the other side, about 5 minutes.
14. Discard the garlic cloves and spoon the cauliflower into a serving bowl.

head cauliflower, pecorino romano, black olives, garlic, salt, hot red, freshly ground black paper, olive oil, white wine

Taken from www.foodrepublic.com/recipes/make-this-smothered-cauliflower-recipe/ (may not work)