Cauliflower is the new hot vegetable and it changes form depending on how you cut it and cook it. It can be fried, grilled, roasted, smoked or seared. This Italian-inspired dish was everyone's favourite. You can also toss it with pasta for another meal.
Servings: 4
Ready Time: 25 minutes
Ingredients
1 head cauliflower
3 tbsp olive oil
2 tbsp sliced garlic
2 tbsp anchovies, chopped
1/2 tsp chili flakes
1 tbsp capers
Method
Cut cauliflower into florets.
Bring a large pot of water to boil. Add cauliflower, and boil three to four minutes or until crisp and tender. Drain well and refresh with cold water.
Heat olive oil in skillet on medium-low heat. Add garlic, anchovies, chili flakes and capers. Cook together until flavours meld and garlic is softened, about three minutes. Add cauliflower to skillet and toss with seasonings until well coated.
Lucy Waverman