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Garlicky Braised Cauliflower with Capers<\/p>\nGarlicky Braised Cauliflower with Capers<\/p>\n
<\/p>\n
3 T. olive oil<\/p>\n
4 salted anchovies, rinsed and minced<\/p>\n
3 cloves garlic, minced<\/p>\n
\u00bc tsp. dried red pepper flakes<\/p>\n
1 \u00bc pounds (about 6 cups) cauliflower florets<\/p>\n
3 T. capers<\/p>\n
\u00bc cup chopped parsley<\/p>\n
Salt<\/p>\n
<\/p>\n
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. 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. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlicky Braised Cauliflower with Capers 3 T. olive oil 4 salted anchovies, rinsed and minced 3 cloves garlic, minced \u00bc tsp. dried red pepper flakes 1 \u00bc pounds (about 6 cups) cauliflower florets 3 T. capers \u00bc cup chopped parsley Salt 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…<\/p>\n