1 1/2 lbs cauliflower
3 T olive oil
1 T pine nuts (optional)
2 garlic cloves, chopped
6 anchovy fillets, chopped
1 t white wine vinegar
1 t red chili pepper
Rinse, core and trim the cauliflower but leave it whole. Set the cauliflower in a saucepan and cover it with water. Remove the cauliflower. Bring the water to a boil. When it boils, add the 1 - 2 T sea salt and the cauliflower. Bring to a boil again and cook 5 minutes or so till cauliflower is tender. Remove the cauliflower and drain. SAVE the cauliflower water.
Add the olive oil to a small saucepan and heat on low. If you are using pine nuts, add them and cook till golden and remove nuts from pan. Add the garlic to the oil and cook till tender but not brown. Add the anchovies and mash into garlic. Add 1/4 c of the cauliflower water and the vinegar and boil. Add the red chili. Return the pine nuts.
Cut up the cauliflower head into florets and place in a serving bowl. Pour the sauce over the cauliflower. Toss and serve.
Time: 20 minutes Serves: 6
Don't be intimidated by anchovies. Anchovies melt in the oil and provide a rich, salty flavor with no fish smell. No one will even know that anchovies were in the dish. This recipe came from Cucina Del Sole by Nancy Harmon Jenkins.