Sauteed Tri-Color Cauliflower

1. 1

   Bring about 1 inch of water to a boil over high heat in a large pot. Throw in the cauliflower florets and steam for 2-3 minutes until slightly tender. Drain the cauliflower from the water and set aside.

2. 2

   Over medium heat, saute the garlic and anchovy in the EVOO for 1-2 minutes.

3. 3

   Add the cauliflower and saute for approximately 6-8 minutes, until slightly browned.

4. 4

   Add the bread crumbs and toss for 30 seconds, then season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.