Garlicky Braised Cauliflower

We love cauliflower and I'm always looking for new ways to prepare it. I usually avoid anchovies but gave it a shot with this recipe and we really enjoyed them. I found this in the Chicago Tribune.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 4  salted anchovies, rinsed, minced
• 3  garlic cloves, minced
• 1⁄4 teaspoon dried red pepper flakes
• 1 1⁄4 lbs  baby cauliflower florets (about 6 cups) or 1 1⁄4 lbs  regular cauliflower florets (about 6 cups)
• 1⁄2 cup water
• 3  tablespoons capers
• 1⁄4 cup  chopped parsley
•  salt

Directions

1. Combine oil and anchovies in a skillet over medium-low heat; cook, stirring, until anchovies begin to melt into the oil, about 1 minute.
2. Add garlic and red pepper flakes; cook until garlic softens, about 3 minutes; add cauliflower florets and 1/2 cup water; cover, cook on medium-low until the florets are soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.
3. Uncover; raise heat to high, cook, stirring, until water evaporates, leaving a thin layer of syrup in the bottom of the pan, about 5 minutes.
4. Add capers and parsley and season with salt.