CAULIFLOWER WITH ANCHOVIES AND GARLIC

Active time: 20 min Start to finish: 30 min

1 head cauliflower (1 1/2 lb), cut into 2-inch-wide florets
1/4 cup olive oil
3 garlic cloves, thinly sliced
21/2 teaspoons chopped canned anchovies, or to taste
1/4 teaspoon dried hot red pepper flakes
1/4 cup pine nuts, toasted
1/4 cup golden raisins (optional)
2 tablespoons chopped fresh parsley

Cook cauliflower in 2 batches in a 5- to 6-quart pot of boiling salted
water until crisp-tender, about 5 minutes, then transfer with a slotted
spoon to a large bowl of ice and cold water to stop cooking. Drain
florets and pat dry with paper towels.

Heat oil in a 12-inch nonstick skillet over moderately high heat until
hot but not smoking, then sauté garlic, stirring, until golden, about 1
minute. Add anchovies and red pepper flakes and sauté, stirring, until
anchovies are dissolved, about 1 minute, then add florets and toss to
coat. Add pine nuts, raisins, and salt to taste and sauté, stirring,
until heated through, about 2 minutes. Remove from heat and stir in
parsley.

Makes 4 servings.

Hi Jennifer,

Thank you for the recipes.

But could you please not post in capitals - I thought it was spam!

Take care,
Phil.

"Time wounds all heels."

Diagnosed Type 2 December 2005
Metformin, 3 × 500 mg
Gliclazide, 2 × 80 mg
Simvastatin, 1 × 40 mg
(and a whole bunch of other stuff for other problems!)
71 kg (fairly) stable

http://uk.geocities.com/philadkinsp/diabetes.html
http://uk.geocities.com/philadkinsp/index.html