Serves: 4
Total Calories: 154
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 Pour the oil into a large skillet and add the cauliflower. Cook over medium heat until the cauliflower begins to brown. Add the water, garlic, and a pinch of salt. Cover and cook over low heat until the cauliflower is tender when pierced with a knife and the water has evaporated, about 10 minutes.
3 Add the olives, anchovies, and parsley and toss well. Cook uncovered 2 minutes more, stirring occasionally. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Smothered Cauliflower recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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