Garlicky Braised Cauliflower

Ingredients

• 3 tablespoons olive oil
• 4 salted anchovies
• rinsed
• minced
• 3 garlic cloves
• minced
• 14 teaspoon dried red pepper flakes
• 1 14 lbs baby cauliflower florets (about 6 cups) or 1 14 lbs regular cauliflower florets (about 6 cups)
• 12 cup water
• 3 tablespoons capers
• 14 cup chopped parsley
• salt

Instructions

1. Combine oil and anchovies in a skillet over medium-low heat; cook, stirring, until anchovies begin to melt into the oil, about 1 minute.
2. Add garlic and red pepper flakes; cook until garlic softens, about 3 minutes; add cauliflower florets and 1/2 cup water; cover, cook on medium-low until the florets are soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes.
3. Uncover; raise heat to high, cook, stirring, until water evaporates, leaving a thin layer of syrup in the bottom of the pan, about 5 minutes.
4. Add capers and parsley and season with salt.