Broccoflower with Anchovies and Garlic
A flavorful Mediterranean-style dish combining crisp-tender broccoflower with savory anchovies, golden raisins, and toasted pine nuts. The combination of garlic, red pepper flakes, and fresh parsley creates a perfect balance of flavors.
Ingredients
- •1 head broccoflower or cauliflower
- •¼ cup olive oil
- •3 cloves garlic
- •10½ teaspoons chopped canned anchovies
- •¼ teaspoon dried hot red pepper flakes
- •¼ cup pine nuts
- •¼ cup golden raisins
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
Cook broccoflower in 2 batches in a 5- to 6-quart pot of <"">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
15 min
- 2.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
10 min