Broccoflower with Anchovies and Garlic

Name: Broccoflower with Anchovies and Garlic
Yield: 4 servings
Ingredients: 1 1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets; 1 1/4 cup olive oil; 1 3 garlic cloves, thinly sliced; 1 21/2 teaspoons chopped canned anchovies, or to taste; 1 1/4 teaspoon dried hot red pepper flakes; 1 1/4 cuppine nuts, toasted; 1 1/4 cup golden raisins; 1 2 tablespoons chopped fresh parsley

From the kitchen of Carly

Broccoflower gets the Caesar treatment here: crisp florets tossed with melted anchovies, garlic, toasted pine nuts, and golden raisins. It's salty, nutty, slightly sweet, and completely compelling as a side dish or vegetable-forward lunch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets
11/4 cup olive oil
13 garlic cloves, thinly sliced
121/2 teaspoons chopped canned anchovies, or to taste
11/4 teaspoon dried hot red pepper flakes
11/4 cuppine nuts, toasted
11/4 cup golden raisins
12 tablespoons chopped fresh parsley

Instructions

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.
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.