1 small head cauliflower (2 lb)
1 large clove garlic, peeled
Pinch of coarse salt
6 oil-packed anchovy fillets, drained
1/4 cup extra virgin olive oil
15 black olives (such as Kalamata or nicoise), pitted and roughly chopped
1 Tbsp fresh lemon juice; more to taste
2 tsp capers, roughly chopped
1 tsp finely grated lemon zest
Large pinch of crushed red pepper flakes
Trim leaves & stems from cauliflower. Remove florets and cut into halves or quarters, always keeping top of floret attached to piece of stem.
Finely mince garlic and anchovies, then mash them together with the salt using the flat side of a knife until they become a paste. Scrape mixture in large shallow bowl. Add 1 Tbsp of the oil, olives, lemon juice, capers, lemon zest, and red pepper flakes. Stir well.
Heat 2 Tbsp of the olive oil in a heavy 10-inch skillet over medium-high heat. When the oil is hot, add half the cauliflower pieces in a single layer, flat side down. Cook until well browned on the bottom (2-4 minutes), then transfer to a plate. Add the remaining 1 Tbsp oil to the pan, and repeat with remaining cauliflower, but don't transfer it to the plate. Return the first batch to the pan, turn down heat to low, and carefully add 2/3 cup water. Cover and let steam until the stems are just tender, about 6 to 8 minutes.
With a slotted spoon, transfer cooked cauliflower to bowl with anchovy mixture. Add 1 Tbsp of cooking liquid. Let sit 1 minute to warm and loosen the mixture, then turn gently to coat the cauliflower and evenly distribute olives and capers. Serve warm or at room temperature.
Recipe adapted from Fine Cooking, Jan. 2007
For more Italian recipes, go to Recipes on the Dolce Vita website.
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