Broccoflower with Anchovies and Garlic

Broccoflower with Anchovies and Garlic
Photo by Romulo Yanes


  • 2½ teaspoons canned anchovies
  • ¼ cup pine nuts
  • 1 broccoflower or cauliflower (1 1/2 lb)
  • ¼ teaspoon dried hot red pepper flakes
  • ¼ cup golden raisins
  • 2 tablespoons fresh parsley
  • 3 garlic cloves
  • + 1 more ingredients
    • ¼ cup olive oil

Cook broccoflower 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 o...

View full recipe at Epicurious


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