Garlicky Braised Cauliflower With Capers - 6g Carbs, 3g Fiber
3 tablespoons olive oil
4 salted anchovies, rinsed, minced
3 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
1 1/4 pounds cauliflower florets, about 6 cups
3 tablespoons capers
1/4 cup chopped parsley
salt to taste
Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes.
Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender - soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes. Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to taste with salt and serve warm.
Makes 4 to 6 servings.
Calories 93, Fat 7 g, Carbs 6 g, Sodium 255 mg, Fiber 3 g.
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