Cauliflower with Anchovies & Oil-Cured Olives
Bring a large pot of water to a boil. Add cauliflower florets, cover and cook until barely tender, about 2 minutes. Drain.Advertisement
Combine oil and garlic in a large skillet over medium heat. Cook, pressing down on the garlic to release its fragrance, until it is sizzling but not browned, 1 to 2 minutes. Add olives, anchovies and capers. Cook, pressing down lightly with a spoon or spatula to mash the anchovies, until they are mostly melted, 1 to 2 minutes.
Gently stir in the cauliflower. Cover and cook on medium-low, stirring occasionally, until the cauliflower is tender but not mushy, 15 to 20 minutes. (Add 1 to 2 tablespoons water if necessary to keep it from drying out.) Uncover and increase heat to medium-high. Add vinegar and cook, stirring, until it is absorbed, 2 to 4 minutes.
2 fat, 1/2 vegetable