Categories: Vegetables- Cauliflower

Ingredients

• 1 large head cauliflower OR 2 bunches broccoli
• 1 cup good quality extra-virgin olive oil
• 2 or 3 garlic cloves, sliced thin
• 1 to 2 small hot peppers, halved lengthwise OR generously pinch crushed red pepper flakes
• 2 to 4 anchovy fillets, chopped
• Coarse salt and freshly ground black pepper

Directions

1. Bring a large pot of water to a boil.
2. While the water is heating cut the florets off the cauliflower/ broccoli. Peel the stems and cut them into 1/3-inch thick slices.
3. When the water comes to a full boil, add the cauliflower/ broccoli and blanch for 5 minutes. Drain well.
4. In a large, heavy skillet, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook stirring once or twice, until the anchovies melt, about 3 minutes. Add the cauliflower/ broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for 2 hours. Use a spatula to gently turn the cauliflower/ broccoli over in the skillet a few times, but try not to break it up. It will be very tender. (Or transfer the covered skillet to a 200 to 250 degree oven and cook for 2 hours, turning vegetables every 10 minutes or so.)
5. Use a slotted spoon to transfer the cauliflower/ broccoli to a serving dish. Serve hot or at room temperature. (Don’t let that flavor packed oil go to waste. Strain it and refrigerate for other uses such as making vinaigrette and roasting vegetables. It will keep for abut a week.)

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