Name: Cauliflower with garlic, chilli and anchovies
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small (1kg) cauliflower, cut into small florets; 2 tablespoon extra virgin olive oil; 1 large fresh red chilli, seeded, chopped finely; 2 cloves garlic, chopped finely; 3 anchovy fillets, drained, chopped finely; 1/2 cup chopped fresh flat-leaf parsley; 1 tablespoon lemon juice

Ingredients

1 small (1kg) cauliflower, cut into small florets

2 tablespoon extra virgin olive oil

1 large fresh red chilli, seeded, chopped finely

2 cloves garlic, chopped finely

3 anchovy fillets, drained, chopped finely

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon lemon juice

Method

1.Boil, steam or microwave the cauliflower until almost tender; drain well.

2.Heat the oil in a large frying pan. Add the chilli, garlic and anchovies; cook, stirring, until fragrant, but not browned.

3.Add the cauliflower and toss until hot. Add the parsley and lemon juice; season with salt and freshly ground black pepper.

Not suitable to freeze. Cauliflower suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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