Braised Cauliflower with Anchovies and Garlic

Serves 4

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.

Ingredients

• 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 (can use 1 teaspoon anchovy paste) (see notes below)
• 1 teaspoon dried marjoram or oregano leaves
• Salt and pepper to taste
• Water as needed

Clean and drain the cauliflower. Heat a large skillet over medium heat. Add the oil, garlic and anchovies. Cook just until the anchovies have broken down, about 1 minute, being careful not to brown. Add the cauliflower. Season with the marjoram, salt and pepper; stir well. Cover 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 do not use anchovy paste often because most brands seem saltier and less tasty than the fillets. However, it is very convenient when you only need a little and it stores well in the refrigerator.

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