A dear friend of mine sent me this recipe which appeared in the Boston Globe. I loved the method of browning the cauliflower florets in a skillet and quickly braising them..............a major thumbs up on this dish!!!!!!!!!!!
Cauliflower With Garlic and Anchovies
¼ cup extra-virgin olive oil
1 medium head cauliflower (about 2 pounds), trimmed and cut into 1½-inch florets
1 tablespoon unsalted butter
4 anchovy fillets, chopped (about 1 scant tablespoon)
1/8 teaspoon crushed red pepper
4 cloves garlic, very thinly sliced
2 teaspoons fresh lemon juice
3 tablespoons minced fresh parsley
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add the cauliflower and ½ teaspoon of salt, and cook, stirring often, until the florets are brown in spots and just barely tender, 10 to 12 minutes. Remove the cauliflower to a large bowl and set aside.
Cool the skillet, return it to low heat, add the remaining oil and the butter, and heat, swirling the pan, to melt the butter. Add the anchovies and crushed red pepper and cook, stirring, until the anchovies darken, about 1 minute. Add the garlic, and cook, stirring, until fragrant, about 1 minute. Return the cauliflower to the skillet, stir, cover, and cook, shaking the skillet occasionally, until the florets are tender when pierced with the tip of a knife, but not mushy, 10 to 12 minutes longer. Stir in the lemon juice and parsley and serve at once. Serves 4.
Cauliflower is removed and butter, EVOO, anchovies, red pepper flakes and garlic are briefly simmering prior to returning cauliflower to skillet:
Ready to serve: