Cauliflower with Anchovies and Garlic
If you think you do not like anchovies, you really should try some of the recipes in which they are used to enhance flavor, adding nothing more than a salty nuttiness. This Italian cauliflower side dish is a quick, easy, healthy and delicious example.
- 1 medium head cauliflower, broken into small florets, stems chopped
- 3 tablespoons olive oil
- 3 large cloves garlic, minced
- 4 anchovy fillets, rinsed, drained and patted dry (or 1 teaspoon anchovy paste)
- 1 teaspoon dried marjoram or oregano leaves
- Salt and pepper to taste
- Water, if needed
Clean and drain the cauliflower. Heat a large skillet over medium-high heat. Add the oil, garlic and anchovies. Sauté just until the anchovies have broken down, being careful not to brown. Add the cauliflower. Season with the marjoram, salt and pepper; stir well. Cover, reduce heat to medium, and cook until lightly browned and very tender, about 20 minutes, adding a little water if needed to keep it from browning too fast. Serve hot or room temperature.
Notes: Rinsing the anchovies with water removes some of the saltiness. However, you still want to go easy on the salt in the dish. Taste after the cauliflower has cooked a bit and add more if needed. I have yet to find an anchovy paste that I really like because it seems saltier and less tasty than the fillets. I do use it in some dishes that have other assertive flavors. You might be able to find one you like and, by all means, use it. It is very convenient when you only need a little because it stores well in the refrigerator.