Cauliflower with Garlic and Anchovy

Recipe by Mark Bittman in The Minimalist Entertains

1 large head cauliflower, at least 2 pounds, trimmed of green parts and cut or broken into florets
6 tablespoons extra virgin olive oil
5 to 10 anchovy fillets, to taste, chopped
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes, or to taste, optional
Minced fresh parsley leaves

Place the cauliflower in a steamer above an inch or two of boiling salted water. Cover and cook until it is just tender, about 10 minutes, then plunge into a bowl of ice water to stop the cooking.

Combine the oil, anchovies, garlic, and crushed red pepper, if you are using it, in a large, deep skillet and turn the heat to medium-low. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.

Add the cauliflower and raise the heat to medium-high. Continue to cook, stirring, for about 5 minutes more, until the cauliflower is coated with the oil and heated through. Garnish with the parsley and serve hot or at room temperature.