Cauliflower With Garlic and Anchovies
As vegetables go, cauliflower is something of a brute. With a sturdy texture and bold flavor to match, it pairs well with other ingredients that also have gusto. Here I offer a no-nonsense accent for cauliflower: a hefty dose of garlic and anchovies.
When it comes to cooking cauliflower, I have always skipped boiling and steaming -- the quick methods -- in favor of roasting, which browns the florets beautifully. Recently, though, I’ve been leaning toward a method that combines the best of both worlds: I start by browning the cauliflower florets in a skillet to pull out their nutty, peppery character, and finish by covering the pan, and briefly braising them.
¼ cup extra-virgin olive oil
1 medium head cauliflower (about 2 pounds), trimmed and cut into 1½-inch florets
Salt
1 tablespoon unsalted butter
4 anchovy fillets, chopped (about 1 scant tablespoon)
1/8 teaspoon crushed red pepper
4 cloves garlic, very thinly sliced
2 teaspoons fresh lemon juice
3 tablespoons minced fresh parsley
- In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers.
- Add the cauliflower and ½ teaspoon of salt, and cook, stirring often, until the florets are brown in spots and just barely tender, 10 to 12 minutes.
- Remove the cauliflower to a large bowl and set aside.
- Cool the skillet, return it to low heat, add the remaining oil and the butter, and heat, swirling the pan, to melt the butter.
- Add the anchovies and crushed red pepper and cook, stirring, until the anchovies darken, about 1 minute.
- Add the garlic, and cook, stirring, until fragrant, about 1 minute.
- Return the cauliflower to the skillet, stir, cover, and cook, shaking the skillet occasionally, until the florets are tender when pierced with the tip of a knife, but not mushy, 10 to 12 minutes longer.
- Stir in the lemon juice and parsley and serve at once.