Pan-steamed Cauliflower with Garlic, Chilli & Anchovy

Name: Pan-steamed Cauliflower with Garlic, Chilli & Anchovy
Yield: 4 Servings
Cuisine: British
Ingredients: About 450g Cauliflower *cut into small florets; 1-2 tablespoons Olive Oil; 2 pinches Salt; 3-4 tablespoons Water; 1 clove Garlic *finely chopped; 1 small Chilli *finely sliced, OR use Chilli Flakes as required; 5-6 Anchovy Fillets *finely chopped; Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

Pan-steaming method is the easiest way to cook Broccoli and Cauliflower. You only need to add a little more Water when you cook Cauliflower. This dish is inspired by ‘Pasta Aglio, Olio e Peperoncino’, and I added some Anchovy for the saltiness and umami. It was absolutely delicious.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

About 450g Cauliflower *cut into small florets
1-2 tablespoonsOlive Oil
2 pinchesSalt
3-4 tablespoonsWater
1 cloveGarlic *finely chopped
1small Chilli *finely sliced, OR use Chilli Flakes as required
5-6Anchovy Fillets *finely chopped
Black Pepper

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Steps

1

Drizzle Olive Oil over a non-stick frying pan and arrange Cauliflower pieces. Add Water, sprinkle with Salt, Garlic and Chilli. Cover with a lid and cook over medium heat for a few minutes.
2

When the Water in the pan is evaporated, remove the lid, add Anchovy, toss and stir the Cauliflower pieces until Anchovy is cooked.
3

Transfer to a serving plate, sprinkle with some freshly ground Black Pepper and serve. *Note: Chopped Parsley can be added.