- 1 head cauliflower
- 3 tablespoons olive oil
- 2 tablespoons sliced garlic
- 2 tablespoons anchovies, chopped
- 1/2 teaspoon chili flakes
- 1 tablespoon capers
Cut cauliflower into florets.
Bring a large pot of water to boil. Add cauliflower, and boil three to four minutes or until crisp and tender. Drain well and refresh with cold water.
Heat olive oil in skillet on medium-low heat. Add garlic, anchovies, chili flakes and capers. Cook together until flavours meld and garlic is softened, about three minutes. Add cauliflower to skillet and toss with seasonings until well coated.