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Favorite Braised Cauliflower

November 22, 2011

I tried a few variations of this recipe and this one is definitely my favorite. Be adventurous–put in the anchovies! You won’t even notice them once it’s done, but they help give this recipe its great flavor.

braised cauliflower

2 Tbsp olive oil

1 garlic clove, minced

pinch red pepper flakes

2 minced anchovy fillets

2 tsp capers

½ head cauliflower (about 1 pound/4 cups), trimmed, cored, cut into 1-inch florets, and dried (this recipe splatters oil–especially if the cauliflower is still wet)


½ cup low-sodium chicken broth

1 Tbsp minced fresh parsley

1 ½ tsp fresh lemon juice


Combine 1 tsp oil, garlic, red pepper flakes, anchovies, and capers in a bowl.  Heat the remaining oil in a 10-inch skillet over medium-high heat until shimmering.  Add cauliflower and 1/8 tsp salt and cook, stirring occasionally, until the florets are golden brown, 6 to 8 minutes.

Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan until fragrant, about 30 seconds. Stir the garlic mixture into the cauliflower.

Add the broth, bring to a simmer, then cover and cook until the cauliflower is crisp-tender, 4 to 5 minutes. Off the heat, stir in the parsley and lemon juice and season with salt and pepper.

Recipe adapted from America’s Test Kitchen’s Cooking for Two: 2010.

(If you happen to have some stale no-kneed bread, soak it in the broth that gets left behind from this recipe. It actually makes a great bread salad if you soak the bread and then just toss it all together.)


From → Vegetables

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