Garlicky Braised Cauliflower
Ingredients
- 3 tablespoons olive oil ⓘ
- 4 salted anchovies, rinsed, minced ⓘ
- 3 garlic cloves, minced
- 14 teaspoon dried red pepper flakes ⓘ
- 1 14 lbs baby cauliflower florets (about 6 cups) or 1 14 lbs regular cauliflower florets (about 6 cups) ⓘ
- 12 cup water ⓘ
- 3 tablespoons capers ⓘ
- 14 cup chopped parsley ⓘ
- salt ⓘ
Instructions
- Combine oil and anchovies in a skillet over medium-low heat; cook, stirring, until anchovies begin to melt into the oil, about 1 minute.
- Add garlic and red pepper flakes; cook until garlic softens, about 3 minutes; add cauliflower florets and 1/2 cup water; cover, cook on medium-low until the florets are soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.
- Uncover; raise heat to high, cook, stirring, until water evaporates, leaving a thin layer of syrup in the bottom of the pan, about 5 minutes.
- Add capers and parsley and season with salt.
Nutrition & Diet Analysis (per serving)
394
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).