Cauliflower With Garlic and Anchovies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate the cauliflower into florets.
  • Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
  • Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
  • Chop the celery stalks finely and set aside.
  • Chop the leaves (if using) separately and set aside.
  • Heat 3 Tbs of the oil in a large skillet.
  • Add the celery stalks and sautee for 1 minute.
  • Add the cauliflower and re-season with salt.
  • Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
  • If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
  • Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
  • Remove from the heat and add the celery leaves, if you are using them.
  • Add the lemon juice and re-season with salt and pepper.
  • Add Tabasco if using, to taste.
  • May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!
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