Wednesday, August 31, 2011
I wasn't sure about this recipe when I came across it. I am not a big fan of cauliflower or anchovies, so to say that I was a bit skeptical was an understatement. I'm still a bit skeptical even after eating it. Let's just say that I managed to eat my portion but didn't have seconds. My husband did though so just like with anything it really depends on what your taste buds tell you.
Granted it is probably not the most appealing dish to look at. It almost looks like a mystery food, doesn't it? Hmmm, I can't tell if that is hashbrowns, rubbery scrambled eggs, pieces of browned chicken . . . I was reminded of the fact that you can mash steamed cauliflower as a substitute for mashed potatoes. Maybe the consistency is a bit more like the hashbrowns mentioned above. Either way it was an okay dish. I may make it again as a side dish but definitely not as the main course. Enjoy, if you dare!
Cauliflower Sauteed with Anchovies
1 medium head cauliflower
3 tablespoons olive oil
4 to 6 anchovy fillets, drained
pepper to taste
water, if needed
Wash the cauliflower and break it into small floret; chop the stems. Heat a large skillet over medium high heat. Saute the oil and anchovies in a skillet, just until you see the anchovies have broken down. Add the cauliflower. Stir to coat and season with pepper.
Cook on high heat for about 20 minutes, adding a little water if needed so it doesn't brown too fast. Turn the heat down to low and cover for about 5 minutes or until cauliflower is tender.
Makes 4 servings