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Garlic Braised Cauliflower




Source of Recipe


by Millie, from LA Times - November 12, 2003


Recipe Introduction


This can be served as a side dish to a roast, a light main course or even over pasta.


List of Ingredients




3 tablespoons olive oil
4 salted anchovies, rinsed and minced
3 cloves garlic, minced
¼ teaspoon dried red pepper flakes
1 ¼ pounds (about 6 cups) cauliflower florets
3 tablespoons capers
¼ cup chopped parsley
Salt


Recipe



1. Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes.

2. Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender — soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.

3. Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to taste with salt and serve warm.

Serves 4 - 6.

Each of 6 servings: 93 calories; 3 grams protein; 6 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 255 mg. sodium