s CAULIFLOWER WITH GARLIC AND ANCHOVIES ****
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s CAULIFLOWER WITH GARLIC AND ANCHOVIES ****
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Ingredients
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Instructions Instructions:*** 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 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 + 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. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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