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Garlicky Braised Cauliflower With Capers
Makes 6 servings
3 tablespoons olive oil
4 salted anchovies, rinsed and minced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
11/4 pounds cauliflower florets (about 6 cups)
3 tablespoons capers
1/4 cup chopped fresh parsley
Salt
Combine the olive oil and anchovies in a skillet and warm over medium-low
heat. Cook, stirring, until the anchovies begin to melt into the oil, about
1 minute. Add the garlic and red pepper flakes and keep cooking until the
garlic softens, another 3 minutes.
Add the cauliflower florets and 1/2 cup of water. Cover tightly and cook on
medium-low until the florets become slightly tender -- soft enough to be
pierced with a knife, but not so soft that they can be crushed, about 7
minutes.
Remove the lid and raise the heat to high. Cook, stirring, until the water
evaporates, leaving behind a thin layer of syrup in the bottom of the pan,
about 5 minutes. Add the capers and parsley and cook briefly. Season to
taste with salt and serve warm.
