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Serves/Makes: 4

Ingredients:

• 3 teaspoons chopped canned anchovy fillets, or to taste
• 1 head cauliflower or broccoflower (about 1 1/2 pound), cut into 2-inch-wide florets
• 1/4 cup olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cup pine nuts, toasted
• 1/4 cup golden raisins
• 2 tablespoons fresh parsley, chopped

How to cook:

• Cook cauliflower or broccoflower in 2 batches in a 6-quart pot of boiling salted water until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
• Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat.
• Add pine nuts, raisins, and salt to taste and saute, stirring, until heated through, about 2 minutes.
• Remove from heat and stir in parsley.

Notes:

The Cauliflower with Anchovies Fillets is a very affordable dish. Delicious, simple, and easy recipe.

This recipe for Cauliflower with Anchovies Fillets serves/makes: 4

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Main Ingredient: Anchovy
Preparation Method: Pan Fried/Sauteed