Cauliflower With Anchovy Tomato Sauce

• 1 head cauliflower, broken into florets
• 2 shallots, minced
• 1 clove garlic minced (green part removed)
• 2 tablespoons extra-virgin olive oil
• 1 small can anchovies, drained and minced
• 3 cups canned Italian tomatoes, chopped, with their juice
• Freshly ground pepper to taste
• 1 tablespoon fresh rosemary leaves, chopped

1. Parboil the cauliflower florets for five minutes and drain them.
2. Soften the shallots and the garlic in oil.
3. Add the anchovies, tomatoes, pepper and rosemary.
4. Cover and simmer for 10 minutes, adding a little water if the sauce dries out.
5. Add the cauliflower florets to the pan and toss to coat them with the sauce.
6. Cover and cook until tender (about five minutes).

cauliflower, shallots, garlic, extravirgin olive oil, anchovies, italian tomatoes, freshly ground pepper, rosemary

Taken from cooking.nytimes.com/recipes/7601 (may not work)