1. |
Mash garlic and anchovy paste together with mortar and pestle or with a fork. |
2. |
Heat olive oil in heavy frying pan. (A pan that is not non-stick will give the best browning). |
3. |
Add garlic/anchovy mixture and sauté over medium heat for about a minute, being careful not to brown the garlic. |
4. |
Add red pepper flakes and sauté about 30 seconds more, then add cauliflower, raise heat a little, and brown well, about 3-4 minutes. |
5. |
Add chicken stock, cover pan, lower heat to a simmer and cook for 7 minutes. |
6. |
Remove pan and turn heat to high, cook until liquid has evaporated, not more than a couple of minutes. |
7. |
Mix in parsley and serve hot. |
8. |
Note: recipe from Kalyn's Kitchen. |