Yields: 0


6-3-2011 very good

2-15-2010 very good, different take on cauliflower

+ cup extra-virgin olive oil

1 medium head cauliflower (about 2 pounds), trimmed and cut into
1+-inch florets


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 + 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.

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