Braised Cauliflower with Garlic & Anchovies
Salty anchovies make this cauliflower less bland.
1 1/2 tbsps olive oil
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken stock
1 <span class="measurestring" title="head, large (6-7" dia)">head large</span> cauliflower
2 tsps garlic
1/4 cup parsley
3 oz anchovies
Mash garlic and anchovy paste together with mortar and pestle or with a fork.
Heat olive oil in heavy frying pan. (A pan that is not non-stick will give the best browning).
Add garlic/anchovy mixture and sauté over medium heat for about a minute, being careful not to brown the garlic.
Add red pepper flakes and sauté about 30 seconds more, then add cauliflower, raise heat a little, and brown well, about 3-4 minutes.
Add chicken stock, cover pan, lower heat to a simmer and cook for 7 minutes.
Remove pan and turn heat to high, cook until liquid has evaporated, not more than a couple of minutes.
Mix in parsley and serve hot.
Note: recipe from Kalyn's Kitchen.
in 1 serving of Braised Cauliflower with Garlic & Anchovies.
, 34% carbs, 25% protein.
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