• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets

  2. 1/4 cup olive oil

  3. 3 garlic cloves, thinly sliced

  4. 21/2 teaspoons chopped canned anchovies, or to taste

  5. 1/4 teaspoon dried hot red pepper flakes

  6. 1/4 cup pine nuts, toasted

  7. 1/4 cup golden raisins

  8. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook broccoflower in 2 batches in a 5- to 6-quart pot of <" ">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.

  2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.


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