Cauliflower With Garlic And Anchovies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cauliflower heads (about 1.25 lb total)
• 1 bay leaf
• 3 celery ribs, plus (long, thin inner stalks preferred) (optional)
• 3 -5 tablespoons extra virgin olive oil
• 6 anchovies packed in oil, coursely chopped
• 1/2 lemon, juice of, freshly squeezed
• sea salt, to taste (for blanching water and seasoning)
• black pepper, freshly ground, to taste
• 2 -5 drops tabasco sauce (optional)

Recipe

• 1 separate the cauliflower into florets.
• 2 bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
• 3 add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
• 4 chop the celery stalks finely and set aside.
• 5 chop the leaves (if using) separately and set aside.
• 6 heat 3 tbs of the oil in a large skillet.
• 7 add the celery stalks and sautee for 1 minute.
• 8 add the cauliflower and re-season with salt.
• 9 cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
• 10 if needed, added more oil (i generally don't), then the anchovies and cook for 2-3 minutes more.
• 11 add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
• 12 remove from the heat and add the celery leaves, if you are using them.
• 13 add the lemon juice and re-season with salt and pepper.
• 14 add tabasco if using, to taste.
• 15 may be served hot or at room temperature, either as a vegetarian entree or as a side dish -- enjoy!