Cook the Issue 2010: Cauliflower with Anchovies, Garlic, and Capers

Pielove, member

Add Comment
Print

This is my new favorite cauliflower recipe.  I served mine over pasta, but it seemed to need a bit of sauce, so I topped it with a fried egg, which came out very messy, so I did not photograph it.  But the yolk provided a nice, rich sauce.

Usually I make oven-roasted cauliflower, which my family is quite tired of eating.  This is easier, has more exciting flavors (love the anchovies), and keeps the cauliflower crispier.  Most importantly, when my daughter tried it, her response was: "YUM!  I want more!"  Ding, we have a winner!

I really like the "4 Favorites, 16 Ways" section-- we love all these vegetables, but I have been in such a rut making them-- I can't wait to try the recipes, especially the Brussels Sprout variations!

Add Comment Print

Cook the Issue 2010: Sweet Potato Pie

Back to List

Cook the Issue 2010 - Buttermilk Cornbread