Make This Smothered Cauliflower

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the cauliflower and blanch just until the florets begin to soften, 2 to 3 minutes.

3. 3

   Drain.

4. 4

   Transfer the florets to a small bowl.

5. 5

   Stir in the Pecorino Romano, olives, garlic, anchovies, cherry pepper, and black pepper.

6. 6

   Warm the oil in a large nonstick skillet set over medium heat.

7. 7

   Add the cauliflower mixture.

8. 8

   Cook for 1 minute without stirring.

9. 9

   Pour in the wine and reduce the heat to low.

10. 10

    Cover and cook, stirring gently once in a while, for 10 minutes.

11. 11

    Uncover, raise the heat to medium, press the mixture down a bit, and continue cooking until all the liquid has evaporated and a crust begins to form on the bottom.

12. 12

    Use a large rubber spatula to flip sections of the mixture without stirring them too much.

13. 13

    Continue cooking until browned and a little crusty on the other side, about 5 minutes.

14. 14

    Discard the garlic cloves and spoon the cauliflower into a serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.